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TRENDS: Restaurants Go Greener

According to Chinese Restaurant News, there are almost one million restaurants in the U.S., each generating an average of 50,000 pounds of waste annually, and using an average of 300,000 gallons of water. A quarter of restaurants say they are planning to go green(er) in 2009, showing the environmentally conscious diner that they are more eco-friendly.

Perhaps the most challenged are the nation’s 45,000+ Chinese restaurants, where the demand for, and the nature of, take-out food utilizes disposable containers, many of which include non-recyclable plastic and styrofoam. On January 5th, at the Annual Top 100 Chinese Restaurants in the USA Awards Show & Conference, a “Cooking Towards a Greener Future” educational seminar will discuss why it’s important for Chinese restaurants to create a sustainable business that is good for all stakeholders—the environment, employees, diners and the neighborhood—while saving energy and improving profits.


Next time you order Chinese take-out, forgo the
non-recyclable styrofoam and plastic containers
and silverware.
We have a suggestion: Ask if the customer wants soy sauce, duck sauce and mustard, and how much. Ask if they need utensils: Why does food going to a home require plastic forks and spoons? How many millions of these items get thrown out unused each year? We ask for these items, and the complimentary fried noodles, to be left out. (Sometimes it works, sometimes it doesn’t.) We’ve asked our restaurant not to pack the salad in a styrofoam bowl, but to choose something recyclable. While waiting for your restaurateur to get greener, you can let your voice be heard! It may not have great impact, but at least you’ll have done your part. Now we can hope that Chinese Restaurant News will publish some actionable checklist for restaurateurs.




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