This week SF Gate ran an article about environmentally friendly restaurants in the Bay Area LINK. In addition to publicizing efforts taken by smaller restaurants, like deli’s and tea houses, the article discusses ways restaurants of all sizes can become more sustainable while cutting costs. The Green Restaurant Association (www.dinegreen.com) also provides a resource for how to “green” your restaurant. The GRA provides a certification program, which according to the articles, appears to be respected by our northern neighbors.
In order to become a “Certified Green Restaurant” by the GRA, restaurants must meet the following standards:
1. Use a comprehensive recycling system for all products that are accepted by local recycling companies;
2. Free of polystyrene foam (“Styrofoam”) products; 3. Commit to completing four Environmental Steps per year of membership; and 4. Complete at least one Environmental Step after joining the GRA.
The environmental steps range from buying from local farms to more labor intensive processes such as composting. Surprisingly, there were only three LA based “Certified Green Restaurants.” They include: Alcove Cafe & Bakery, Leaf Cuisine, Mendocino Farms Sandwiches & Marketplace. I don’t know whether this is due to a lack of interest by LA restaurants in greening their practices, or just a lack of credibility in the GRA. Regardless of the value in becoming certified, the website provides some good advice for all restaurants (http://www.dinegreen.com/twelvesteps.asp?).
As the article highlights, there are “945,000 restaurants across America, even small restaurants can add up to a big environmental impact. The average U.S. restaurant uses 300,000 gallons of water per year and produces 100,000 to 150,000 pounds of trash.” Efforts like those proscribed by the GRA are an opportunity for LA restaurants to make a significant environmental impact while benefiting from marketing their leadership role in “green” restaurant practices and reducing costs.
