News

More restaurants adopting green practices

Research reveals that the majority of restaurants surveyed by the National Restaurant Association recycle, use compact fluorescent lighting and purchase recycled materials.

September 17, 2014

A substantial number of operators are implementing sustainability best practices into their businesses, according to a study from the National Restaurant Association.

The survey of 1,000 full-service and quick-service operators found that nearly three quarters of operators recycled used fryer oil, fats and grease. More than six in 10 recycled their cardboard and paper, used compact fluorescent lighting and bought products made of recycled materials. About three in 10 installed faucet aerators to conserve water.

"More operators are looking at ways to increase efficiency – environmentally and fiscally," said Scott DeFife, NRA EVP for Policy and Government Affairs, in a press release. "Restaurateurs today know a lot more about how sustainability can reduce utility costs and, in some cases, increase profitability."

Highlights from the survey include:

• 74 percent recycled their used fryer oil, fats and grease
• 66 percent recycled cardboard and paper
• 63 percent used compact fluorescent lighting
• 61 percent purchased products made of recycled materials
• 48 percent installed low-flush toilets or waterless urinals 41 percent purchased products that can be composted
• 29 percent installed aerators on faucets
• 22 percent donated leftover food to food banks or similar organizations
• 17 percent composted food waste