This document outlines strategies for restaurateurs to reduce waste and enhance sustainability, highlighting methods such as switching to LED lighting, installing programmable thermostats, and using demand-controlled ventilation in kitchens. It emphasizes the importance of training employees, analyzing menu options for waste reduction, and using eco-friendly materials and appliances. Overall, these initiatives not only benefit the environment but can also significantly improve restaurant profitability.

1. How Restaurateurs Are
Reducing Waste
• Switch to LED lighting. LED bulbs cost up
to 80 percent less to operate than traditional
incandescents, and last up to 25 times longer.
They burn cooler, reducing cooling load in high
heat areas such as restaurant kitchens.
• Install a programmable thermostat.
Automatic temperature setbacks remove
human error and can save a bundle.
• Invest in demand-controlled
ventilation (DCV) for kitchen hoods.
A DCV system automatically adjusts kitchen hood
exhausts according to need. Can save 30 to 50 percent
on exhaust energy costs.
• Use ceiling fans. Ceiling fans produce an evaporative
cooling effect that makes warm air feel cooler so
thermostat can be set higher in warm weather.
• Train employees in efficient procedures. Thoughtless
behavior is one of the biggest causes of waste. Simple changes
(such as training employees to scrape food from plates with a fork
before spraying) can save significant resources.
• Analyze your menu/portion sizes. Use customer feedback forms/
food waste analysis to determine which entrees result in the most
waste, then adjust portion sizes and/or replace menu items with
more popular selections.
Guide to
Restaurant
Sustainability
Waste Reduction
RECYCLING
More than two-thirds of restaurants have recycling
programs in place; majority of customers prefer to
patronize restaurants that recycle.
COMPOSTING
Food/paper scraps can be composted on site
or hauled away by composting service.
SMART PACKAGING
Recycled/biodegradable/compostable packaging
materials help maintain more eco-friendly footprint.
FOOD WASTE AUDITS
Analyzing food waste using resources such as EPA’s
Wasted Food and Packaging Toolkit can help minimize
waste/expenses.
Presented by
Design
BUILDING INFORMATION MODELING
Uses software, 3D digital modeling in both restaurant
planning stage and to aid in operations/maintenance.
Streamlines building’s efficiency and can improve food
service task efficiency by up to 35 percent.
ECO-FRIENDLY ATMOSPHERE
Day lighting, lighting controls, and setting room
temperatures a few degrees warmer in summer and
cooler in winter can save energy, enhance dining
experience for guests.
MATERIALS SELECTION
New restaurant design can incorporate eco-friendly
recycled, nontoxic and local materials.
Energy Efficiency
ENERGY-EFFICIENT APPLIANCES
ENERGY STAR certified commercial kitchen equipment
could save thousands of dollars over lifetime of units.
Incentives are available for equipment meeting
energy-efficiency guidelines.
HVAC
Heating and cooling are responsible for 28 percent of
restaurant energy use. Efficient equipment/adequate
ventilation reduce energy waste.
WATER-SAVING EQUIPMENT
83 percent of water used in restaurants is in kitchen/
restrooms. Payback from installing efficient spray
valves, etc., can occur within months.
MAINTENANCE
Ongoing maintenance (filter changes, leak inspection,
etc.) keeps energy/water waste in check.
Quick Tips for
Greener Restaurants
Restaurant waste harms the environment,
and significantly affects restaurant profitability.
Fortunately, the industry is starting to
reduce waste through innovative management
and technological solutions. This guide to restaurant
sustainability illustrates some of the many ways designers
and managers can eliminate waste and improve the cost
effectiveness of restaurant construction and operations.