When I found out that our homework assignments were going to be handed in through a blog I was skeptical. I have never dealt with blogs before. I am not much of a web searcher and was confused on how you even make blogs. I was happy that the first day we made a simple blog. It made me realize that it was a simple thing to do. It grew on me and after the a couple blogs I got the hang of searching through our class and finding other blogs to read and how to get back to my own blogs.
The thing I did not enjoy about the blogs was lack of feedback from the teacher. I was a bit nervous that if I did something wrong I would not know how to correct it and get punished when it came to the end of the quarter. It was opinionated blogs but it is reassuring to get a grade of something not much later after you posted it.
I found myself changing my style of writing as the quarter went on. My first few blogs were a bit more opinionated and more creative than my later blogs. I made much more creative comparisons in the beginning but stuck to facts and quotes more near the end. I think this may have been a result to more work in other classes later on in the quarter. My later quotes, while still good, were not as original as my earlier blogs.
I was very concerned about the ability for anyone to read my blogs. It is much more nerve racking to think that anyone can read my post and I was afraid if I worded something differently it wouldn’t just be an effect on my grade but a judgment by another person on my education or grammar. I did become more comfortable as time went on and I thought of it more as just an assignment then a blog sent out to everyone.
It was nice to give and receive comments. Giving out comments made me feel like I was contributing to the class. It is nice to get the feel of other peoples opinions on the same topic you are writing about. I found it interesting when we had to pick certain quotes how there were so many different quotes and ideas on the subject. I think it helped me broaden my own ideas by getting inside the heads of different students. I also enjoyed getting feedback. It was nice to know that people agreed on my comments other than myself. Along with them agreeing on a comment, they contributed to my ideas and gave some opinions on the subject.
Writing on readings and films were a very positive experience. I think it helps you regain your thoughts and pick out points. When you read or watch something you may think of an idea at the time and it can just float away. By writing these reflections we were able to take these comments and ideas and elaborate on it. It also helped that we were able to look at other people’s comments and grab some of their ideas and agree or disagree about them. Instead of just letting ideas fly away, these blogs really helped us build arguments and let us reflect on what went through our minds during the viewing or reading.
I enjoyed this class and was pleased that we had environmental topics. It really helped me learn about my future in the restaurant business and how I can contribute when I grow up. The topics really enlightened me and I am thankful that I was able to learn about all of these issues before I enter the real world.
Tuesday, March 16, 2010
Tuesday, February 23, 2010
green restaurant outline
I. Title- Greener Restaurants Help a Greener Future
II. Introduction
A. Thesis- Making restaurants green are possible and beneficial. Through sustainability, restaurants and the environment will profit. Restaurants should go green because sustainability can reduce costs while reducing their carbon footprint.
B. I will be touching on the topics of recycling, composting, and food purchasing responsibilities
III. Body
A. Recycling
1. Positive effects
2. Problems
3. Solutions to problems
4. Proper methods
B. Composting
1. Why and what is composting
2. What to do with compost
3. Cons or constrictions to composting
4. Oil recycling
C. Food Purchasing
1. Why you should be concerned
2. What food substitutions has the industry seen
a) Salmon to Arctic Char
b) Mass fishing
3. Explanation of the ingredients in our food
4. How local purchasing helps the restaurant and the economy
D. Examples of Green restaurants
1. Chipotle
2. Casa Nueva
3. Latitude 39
4. Avalanche Pizza
IV. Conclusion
A. Conclusion of all that I have discussed.
II. Introduction
A. Thesis- Making restaurants green are possible and beneficial. Through sustainability, restaurants and the environment will profit. Restaurants should go green because sustainability can reduce costs while reducing their carbon footprint.
B. I will be touching on the topics of recycling, composting, and food purchasing responsibilities
III. Body
A. Recycling
1. Positive effects
2. Problems
3. Solutions to problems
4. Proper methods
B. Composting
1. Why and what is composting
2. What to do with compost
3. Cons or constrictions to composting
4. Oil recycling
C. Food Purchasing
1. Why you should be concerned
2. What food substitutions has the industry seen
a) Salmon to Arctic Char
b) Mass fishing
3. Explanation of the ingredients in our food
4. How local purchasing helps the restaurant and the economy
D. Examples of Green restaurants
1. Chipotle
2. Casa Nueva
3. Latitude 39
4. Avalanche Pizza
IV. Conclusion
A. Conclusion of all that I have discussed.
Monday, February 22, 2010
Food Inc Part 3
Joel Salatin’s ‘Declare your Independence’ provides hope for the future. At the same time, he is extreme. Though his points are full of fact and true, they do not provide leeway for present America. I think he is well intentioned. In order to persuade the reader he must understand that many people do not live the same lifestyle as him and are unable to do the eco-friendly activities.
He paints a great picture of the food we are consuming today. Our food was not existent a hundred years ago. He makes food seem unpleasant. In fact, he makes it sound like it is not food. “Food additives, preservatives, colorings emulsifiers, corn syrups, and unpronounceable ingredients” (184) are inside our so-called food. There is not much research or knowledge on these additives. Who knows what the side effects will be.
This reading made me want to eat locally and organically. He did a great job of scaring me into “opting out.” Although, like I said before, it can be extreme. He brings up the option of someone living in an apartment to have hens to lay eggs. This is very out of the ordinary and very unsanitary. However, he did make a good point of planting gardens.
I think it would be great for people to opt out. All it takes is a movement and soon enough the unpopular becomes popular and manageable. Seeing that I will be in the food industry for quite awhile, I hope that things will change soon and our generations will not be damaged from the food we ingest.
He paints a great picture of the food we are consuming today. Our food was not existent a hundred years ago. He makes food seem unpleasant. In fact, he makes it sound like it is not food. “Food additives, preservatives, colorings emulsifiers, corn syrups, and unpronounceable ingredients” (184) are inside our so-called food. There is not much research or knowledge on these additives. Who knows what the side effects will be.
This reading made me want to eat locally and organically. He did a great job of scaring me into “opting out.” Although, like I said before, it can be extreme. He brings up the option of someone living in an apartment to have hens to lay eggs. This is very out of the ordinary and very unsanitary. However, he did make a good point of planting gardens.
I think it would be great for people to opt out. All it takes is a movement and soon enough the unpopular becomes popular and manageable. Seeing that I will be in the food industry for quite awhile, I hope that things will change soon and our generations will not be damaged from the food we ingest.
Tuesday, February 16, 2010
Food Inc. Pt 2
The second part of Food Inc. indulged us with a more fact based reading. They shot out many informative facts of corn ethanol, pesticides, climate change and the natural way of living with the environment. I found this section much more appealing. As a hospitality management major this topic is of great importance. Although I feel like I know much about this topic, a lot of this was new to me.
I did not know much about corn ethanol. I have read bits and pieces about it but never thought of it as a negative effect. Most of the media and opinions that I have heard on corn ethanol was positive, which backs up Robert Bryce’s argument that Americans think corn ethanol is good because of fuel independence. The idea of corn being green because it is from the earth seems to blindfold people from the truth. Corn ethanol contributes to “higher food prices, increased air pollution…, increased water consumption, and increased water pollution” (91). This section really opened my eyes and made me realize that I needed to read more than mainstream news. The scariest part about this is that with such a lack of knowledge on the subject, congress passed federal support and mandate. But with the amount of actual negative evidence we have found on the subject, we are unable to stop this production of lies.
The second thing that I found to be an eye opener was the fact that “producing and distributing food accounts for roughly one-third of the human caused global warming effect” (106). My research prospectus looked mostly at what the restaurants could do. I never really thought about what there producers could do. In all of my research I did not find anything that really highlighted the issue. With such alarming numbers, it’s hard to realize that from 2005 to 2008 “2,582 articles published on climate control… only 2.4% addressed the role of food production system” (107). If this is really a big issue, why is nobody being notified?
But, I really enjoyed the last section of the reading. His way of bringing people in tune with nature is very pleasant. He brings the reader into this world where we can live in tune with the world and by just gardening we can live harmonious with the earth. He explains a sort of trickling affect of goodness. By planting a garden we are “Reducing the carbon footprint…reduce your sense of dependence… and change the cheap-energy mind (175).” I laughed at the end of his paragraph on page 176 hearing the words of my mother the teacher saying, “time spent in the garden is time subtracted from electronic forms of entertainment” (176).
I did not know much about corn ethanol. I have read bits and pieces about it but never thought of it as a negative effect. Most of the media and opinions that I have heard on corn ethanol was positive, which backs up Robert Bryce’s argument that Americans think corn ethanol is good because of fuel independence. The idea of corn being green because it is from the earth seems to blindfold people from the truth. Corn ethanol contributes to “higher food prices, increased air pollution…, increased water consumption, and increased water pollution” (91). This section really opened my eyes and made me realize that I needed to read more than mainstream news. The scariest part about this is that with such a lack of knowledge on the subject, congress passed federal support and mandate. But with the amount of actual negative evidence we have found on the subject, we are unable to stop this production of lies.
The second thing that I found to be an eye opener was the fact that “producing and distributing food accounts for roughly one-third of the human caused global warming effect” (106). My research prospectus looked mostly at what the restaurants could do. I never really thought about what there producers could do. In all of my research I did not find anything that really highlighted the issue. With such alarming numbers, it’s hard to realize that from 2005 to 2008 “2,582 articles published on climate control… only 2.4% addressed the role of food production system” (107). If this is really a big issue, why is nobody being notified?
But, I really enjoyed the last section of the reading. His way of bringing people in tune with nature is very pleasant. He brings the reader into this world where we can live in tune with the world and by just gardening we can live harmonious with the earth. He explains a sort of trickling affect of goodness. By planting a garden we are “Reducing the carbon footprint…reduce your sense of dependence… and change the cheap-energy mind (175).” I laughed at the end of his paragraph on page 176 hearing the words of my mother the teacher saying, “time spent in the garden is time subtracted from electronic forms of entertainment” (176).
Research argument
After researching the topic of "greener" restaurants, I have decided to side with eco-friendly activities. The overall research backs up the pros of the argument. The affect of green restaurants is essential to help better the earth. Almost all of the waste from restaurants are recyclable and it is foolish not to do your part to help. I found that most of my cons of the subject were due to money and economic reasons. I believe through further research and observations, I will be able to find solutions to these problems.
Sunday, February 14, 2010
Food Inc.
The movie and book do a great job of explaining the flaws of the industrial food industry. Food Inc. the movie is able to paint a much more emotional picture than the book. To see the environment that the cattle and pigs live in are gruesome and unappetizing. The images alone do wonders to the argument. I think the combination of facts and videos hit on our emotions. The story of the two year old who died of E. Coli was heightened by the view of the mothers emotion and determination to make sure it does not happen to anyone else. It was very shocking to think that this could happen at random. Watching the video of the two year old innocently playing in the water as the mother described how he died, really hit me emotionally. Stories become much more real when a face is put in the picture.
As a hospitality management major this is very scary. I do not want to put peoples lives in danger. I would never want to get produce or meat that could injure or kill someone. The industry is controlled by these companies it will take a big effort to get the control out of there hands.
The book also does a great job explaining the problem with the food industry. I was very interested in pages 16-18. Eric Schlosser was saying how we went hundreds of years without these industrial food companies and that the change back isn't such a revolutionary idea. It will not be a new concept but an old concept that was successful for a very long time. "The way we produce food today, this giant industrial system, is only about thirty years old."
I think the book touches more on the personal exploration of the documentary for Eric and Robert but the movie shows a more theatrical experience. I like how the beginning of the book explains how Eric Schlosser got so interested in this subject. It has also been very informative about the diseases that can be spread through this way of production. Overall, I think the book does a great job but the movie has an upper hand because of the persuasive images.
As a hospitality management major this is very scary. I do not want to put peoples lives in danger. I would never want to get produce or meat that could injure or kill someone. The industry is controlled by these companies it will take a big effort to get the control out of there hands.
The book also does a great job explaining the problem with the food industry. I was very interested in pages 16-18. Eric Schlosser was saying how we went hundreds of years without these industrial food companies and that the change back isn't such a revolutionary idea. It will not be a new concept but an old concept that was successful for a very long time. "The way we produce food today, this giant industrial system, is only about thirty years old."
I think the book touches more on the personal exploration of the documentary for Eric and Robert but the movie shows a more theatrical experience. I like how the beginning of the book explains how Eric Schlosser got so interested in this subject. It has also been very informative about the diseases that can be spread through this way of production. Overall, I think the book does a great job but the movie has an upper hand because of the persuasive images.
Friday, February 12, 2010
308 J research prospectus and bibliography: Restaurants going green
This article is exploring the options of making a greener restaurant. I am a hospitality management major so this topic is of great importance. I have been in the industry for six years now and have dealt with every position from dishwasher to chef and from busser to manager. I’ve worked with many different pieces of equipment and have seen how recycling is done in different establishments. Along with different restaurants came different owners and chefs that brought an array of ideas, opinions and attitudes. Throughout my experiences I have gathered knowledge on every aspect of the restaurant business. When it comes to going green there are many different outlooks. Sustainability would change waste management, and the use of local and eco-friendly goods. Many restaurants are very accustomed to old techniques resulting in an abundance of waste and mass amounts of energy used. Going green seems to be a very smart choice but when comparing pros and cons, will it really hold up?
In the long-term, recycling and composting can have a positive affect on the world and can almost completely eliminate waste. Everything used or produced in a restaurant has possibilities to be recycled in some way. 95% of trash is comprised of possible recycled or composted waste. The average restaurant puts forth 50,000 pounds of garbage a year (National Restaurant Association).
Recycling is the first step to a greener establishment. Although it is very easy to recycle, the way kitchens are setup; they may not be conveniently located. Kitchens are usually very compact so cooks can access things very quickly. It should only take a few steps to get things done. Pivoting back and forth, their equipment is in arms reach. My boss at Marotta’s told me that everything should be in arms length when working in a kitchen. You are not shuffling and running back and forth but pivoting off of your foot and only taking one or two steps at most. Unfortunately this does not leave room for extra equipment such as recyclable and compost cans. In many establishments, they would have to put these disposables in undesirable locations of the kitchen.
If the kitchen was able to do such things, only in a slow paced kitchen may it be convenient to properly dispose of goods. When a kitchen is cooking for hundreds of people it can become a problem if they are not familiar with the recycling system. Current employees have a rhythm and a system in a kitchen or dining area. It will definitely take time and training to implement a new way of disposal. Hopefully, however, if a proper procedure was put into place they may be able to successfully operate a kitchen that recycles.
In my own experiences, I have found myself disposing recycled materials in a trashcan. With a stacked list of tickets, I throw heavy cream containers in the trash as I rush to finish plating meals and fry an order of calamari. Green is quickly dismissed when it comes to quality service. I have noticed beer bottles tossed in trashcans and to go orders bagged in plastic.
Another big problem that postpones recycling is that Chefs and owners are very stubborn and are not necessarily willing to change. In my experience, they are not easy to persuade in their ways of business. Many older establishments are uncompromising to recycling unless there is a possible profit.
But on the positive note, 60% of restaurants have in some way taken some step forward into purchasing energy-safe equipment in the past two years (National Restaurant Association). Recycling facilities are accessible. They are available to the public as well as restaurants. It has become a new trend. Where older generations are not used to recycling, newer generations do it in their day-to-day lives. Luckily the school systems and media have made it an important issue to teach. In result, our generation is used to recycling and the generations to come are going to be more adapt to these actions.
As many restaurants do some sort of recycling, many restaurants pass up composting. A local restaurant, Latitude 39, composts all of their food. From the opinion of a man who takes out their trash (me), the load is remarkably noticeable. When the compost machine was broken and composting came to a halt, the weight of trash easily doubled. According to the “Green Restaurant Association,” fifty percent of waste comes from food waste. 14 million tons, 6.7% of U.S. solid waste, was due to food waste. Composting would drastically cut down on these statistics. It would be very ignorant if an establishment, whose sole good was recyclable, did not recycle. Restaurants need to jump on the green trend and become a sole contributor to composting. The results would have a globally positive outcome. Compost is a sellable good. San Francisco sells material from 2,000 different restaurants to California vineyards. (National Restaurant Association)
The oil for cooking is also a great recyclable. Pouring oil down a drainpipe can damage the drainage system and even the sewage treatment plants. It is recommended to use an oil-recovery company. An Oregon and Washington based company called Burgerville turns their oil into bio-diesel fuel. Once a month 4,000 gallons of oil produces 3,300 gallons of bio-diesel fuel (Horovitz). To think that if other companies can capitalize on this business route we would not only be reducing waste but producing a usable resource. It is a costly maneuver but much like many are, once it has become infiltrated with many customers, prices will drop. Once everyone joins the bandwagon it will not be an issue.
Unfortunately, that is a major concern to restaurants. In an economy of survival of the fittest, budget cuts are the main priority. Composting require costly machines or companies to handle the waste. Grill Zone, formerly located by Boston University, almost eliminated all of its waste. In one day they estimated having garbage that could “fit into half a 55-gallon bag.” They built the restaurant with energy-efficient equipment and received a great amount of attention from the media. Unfortunately, they closed in their eighth month. Costs were too high to make a profit. This result backs up the Restaurant & Institutions poll that showed only 29% of consumer’s would be persuaded by the green feature. (Horovitz)
Another big issue that arises is with seafood and cattle mass production. With the over-consumption of food, we have found ourselves eating to extinction. Certain foods such as cod, halibut and tuna which were once abundant in the waters are now scarce and listed on the avoid section of “Seafood Watch’s (Monterey Bay Aquarium)” list of seafood purchasing. Without responsible sustainable fishing, it is very likely we will lose species of fish. In the waters of Sicily, Italians would go out and perform their ritual tuna catching. They have found that mass corporate fishing has left their waters empty. Research has shown that 90% of the “large predatory fish” have been eliminated in the past 50 years. Chefs are becoming aware of the need to change their habits (Monterey Bay Aquarium).
If you are a frequent restaurateur you may notice many substitutions to the menu. Where you once saw salmon there is now arctic char. Phrases such as farm raised and imported can make a big difference in sustainability. Pacific halibut is more prevalent where as Atlantic halibut is suffering. (Monterey Bay Aqurium)
Sustainability can be accomplished by even going back to old habits. A popular trend, which is not new at all, is buying locally. Sticking to local seasonal products helps on many different levels. It stimulates the economy, uses the best quality product and eliminates transportation pollution and pesticides. Pesticides and antibiotics are used in agriculture to keep products looking fresh due to the long transportation and off-season growth. Restaurants have grown accustom to these big brands because of the “luxury of today’s transportation” (Elan). The result to this “luxury” brought about year round tomatoes, consistent products and cheaper costs. But according to 2010’s top 10 anticipated trends by the National Restaurant Association, “half fell into the sustainable, eco-friendly, or organic categories” (Elan). So all of a sudden, we are finding the pork dish at our local restaurant was actually raised no more than 100 miles away. The old ways of local produce and proteins due to transportation conflicts are now the new way to stay sustainable. The benefit is better flavors and stimulation of the local economy. Unfortunately, in the present struggling economy, better quality does not necessarily benefit a struggling restaurant.
Through research I have seen many examples of thriving, eco-friendly, establishments. But with this research there is a trend. All of the “successful” green restaurants, such as Burgerville and Eat N’ Park (Harvest award winner for local sustainability), are all chain restaurants. They have the funds to purchase these more costly expenses. Burgerville has 39 locations that will overall bring in much more money than an independent, one location business. One of the restaurants I am employed at, Marottas (small Italian restaurant), is struggling with prices because they buy locally. The price of a meal ranges from 20-26 dollars. They are currently redoing the menu to increase prices. They do not bring in enough revenue to cut prices. They lose customers to cheaper dining experiences with produce and proteins coming from unknown locations. This is where Burgerville is able to succeed. There market is large and in a larger population with many locations. Marotta’s is one location in a struggling Cleveland economy. The only way to cut prices is to cut quality, or in other words stop buying sustainable foods. In my boss’s opinion, he will not cut quality and in result is suffering because of it. Independent restaurants are not going to be able to survive green unless they slowly adapt to green.
Alternative energy and equipment at this time is a very expensive goal. An alternate to oil and coal energy can have a great affect but at this time wind power or solar power in a restaurant is far from happening. With this economy it is unlikely that alternative energy is in the near future. Existing restaurants do not have the funds to change their energy sources. The long-term savings do not compare to the short-term expenses. If a restaurant is unable to make it in a year it does not matter if it will save it money in four years.
On the bright side, new restaurants being developed could utilize new energy when developing their kitchens. It is a large cost to change an existing kitchen but by starting from scratch they are not suffering as much. Every restaurant starts in debt no matter what. A new restaurant looks into the long-term because they know profits are seen in four to five years at the least. An existing restaurant that is struggling already is more likely to cut costs than spend on equipment that will save in multiple years.
With this being said, going green is not as simple as expected. If the economy was booming and restaurants had more spending money, it would be a bad decision not to go green. With the struggling economy, green does not bring in green. Something that will save money in five years will not help a restaurant that is struggling to make it out of one year without going under. The pros are very promising with cons that hold back the hope of a better environment. There are two sides to sustainability. Where do you stand?
Bibliography
Horovitz, B. "Can restaurants go green, earn green?." USA Today 19 May 2008: n. pag. Web. 26 Jan 2010..
"Conserve: Solutions for Sustainability." National Restaurant Association. National Restaurant Association, Web. 26 Jan 2010..
"Going Greener." Environmental Law and Policy Center of the Midwest. 2010. Web. 2010.
"Get Educated." Green Restaurant Association. 2010. Web. 2010..
A Look at the biggest challenges—and the way forward. (2010). Retrieved from http://www.montereybayaquarium.org/cr/cr_seafoodwatch/issues
Breeden, Jeff. "Lower Your Energy Bills Now." Restaurant Hospitality 93.8 (2009): 20. Hospitality & Tourism Complete. EBSCO. Web. 27 Jan. 2010.
Elan, E. (2009, decemer 14). Eco-friendly practices, local purchasing top. Retrieved from http://web.ebscohost.com/ehost/pdf?vid=8&hid=11&sid =c5883c21- b654-4637-bb55-34de548cda7d%40sessionmgr11
In the long-term, recycling and composting can have a positive affect on the world and can almost completely eliminate waste. Everything used or produced in a restaurant has possibilities to be recycled in some way. 95% of trash is comprised of possible recycled or composted waste. The average restaurant puts forth 50,000 pounds of garbage a year (National Restaurant Association).
Recycling is the first step to a greener establishment. Although it is very easy to recycle, the way kitchens are setup; they may not be conveniently located. Kitchens are usually very compact so cooks can access things very quickly. It should only take a few steps to get things done. Pivoting back and forth, their equipment is in arms reach. My boss at Marotta’s told me that everything should be in arms length when working in a kitchen. You are not shuffling and running back and forth but pivoting off of your foot and only taking one or two steps at most. Unfortunately this does not leave room for extra equipment such as recyclable and compost cans. In many establishments, they would have to put these disposables in undesirable locations of the kitchen.
If the kitchen was able to do such things, only in a slow paced kitchen may it be convenient to properly dispose of goods. When a kitchen is cooking for hundreds of people it can become a problem if they are not familiar with the recycling system. Current employees have a rhythm and a system in a kitchen or dining area. It will definitely take time and training to implement a new way of disposal. Hopefully, however, if a proper procedure was put into place they may be able to successfully operate a kitchen that recycles.
In my own experiences, I have found myself disposing recycled materials in a trashcan. With a stacked list of tickets, I throw heavy cream containers in the trash as I rush to finish plating meals and fry an order of calamari. Green is quickly dismissed when it comes to quality service. I have noticed beer bottles tossed in trashcans and to go orders bagged in plastic.
Another big problem that postpones recycling is that Chefs and owners are very stubborn and are not necessarily willing to change. In my experience, they are not easy to persuade in their ways of business. Many older establishments are uncompromising to recycling unless there is a possible profit.
But on the positive note, 60% of restaurants have in some way taken some step forward into purchasing energy-safe equipment in the past two years (National Restaurant Association). Recycling facilities are accessible. They are available to the public as well as restaurants. It has become a new trend. Where older generations are not used to recycling, newer generations do it in their day-to-day lives. Luckily the school systems and media have made it an important issue to teach. In result, our generation is used to recycling and the generations to come are going to be more adapt to these actions.
As many restaurants do some sort of recycling, many restaurants pass up composting. A local restaurant, Latitude 39, composts all of their food. From the opinion of a man who takes out their trash (me), the load is remarkably noticeable. When the compost machine was broken and composting came to a halt, the weight of trash easily doubled. According to the “Green Restaurant Association,” fifty percent of waste comes from food waste. 14 million tons, 6.7% of U.S. solid waste, was due to food waste. Composting would drastically cut down on these statistics. It would be very ignorant if an establishment, whose sole good was recyclable, did not recycle. Restaurants need to jump on the green trend and become a sole contributor to composting. The results would have a globally positive outcome. Compost is a sellable good. San Francisco sells material from 2,000 different restaurants to California vineyards. (National Restaurant Association)
The oil for cooking is also a great recyclable. Pouring oil down a drainpipe can damage the drainage system and even the sewage treatment plants. It is recommended to use an oil-recovery company. An Oregon and Washington based company called Burgerville turns their oil into bio-diesel fuel. Once a month 4,000 gallons of oil produces 3,300 gallons of bio-diesel fuel (Horovitz). To think that if other companies can capitalize on this business route we would not only be reducing waste but producing a usable resource. It is a costly maneuver but much like many are, once it has become infiltrated with many customers, prices will drop. Once everyone joins the bandwagon it will not be an issue.
Unfortunately, that is a major concern to restaurants. In an economy of survival of the fittest, budget cuts are the main priority. Composting require costly machines or companies to handle the waste. Grill Zone, formerly located by Boston University, almost eliminated all of its waste. In one day they estimated having garbage that could “fit into half a 55-gallon bag.” They built the restaurant with energy-efficient equipment and received a great amount of attention from the media. Unfortunately, they closed in their eighth month. Costs were too high to make a profit. This result backs up the Restaurant & Institutions poll that showed only 29% of consumer’s would be persuaded by the green feature. (Horovitz)
Another big issue that arises is with seafood and cattle mass production. With the over-consumption of food, we have found ourselves eating to extinction. Certain foods such as cod, halibut and tuna which were once abundant in the waters are now scarce and listed on the avoid section of “Seafood Watch’s (Monterey Bay Aquarium)” list of seafood purchasing. Without responsible sustainable fishing, it is very likely we will lose species of fish. In the waters of Sicily, Italians would go out and perform their ritual tuna catching. They have found that mass corporate fishing has left their waters empty. Research has shown that 90% of the “large predatory fish” have been eliminated in the past 50 years. Chefs are becoming aware of the need to change their habits (Monterey Bay Aquarium).
If you are a frequent restaurateur you may notice many substitutions to the menu. Where you once saw salmon there is now arctic char. Phrases such as farm raised and imported can make a big difference in sustainability. Pacific halibut is more prevalent where as Atlantic halibut is suffering. (Monterey Bay Aqurium)
Sustainability can be accomplished by even going back to old habits. A popular trend, which is not new at all, is buying locally. Sticking to local seasonal products helps on many different levels. It stimulates the economy, uses the best quality product and eliminates transportation pollution and pesticides. Pesticides and antibiotics are used in agriculture to keep products looking fresh due to the long transportation and off-season growth. Restaurants have grown accustom to these big brands because of the “luxury of today’s transportation” (Elan). The result to this “luxury” brought about year round tomatoes, consistent products and cheaper costs. But according to 2010’s top 10 anticipated trends by the National Restaurant Association, “half fell into the sustainable, eco-friendly, or organic categories” (Elan). So all of a sudden, we are finding the pork dish at our local restaurant was actually raised no more than 100 miles away. The old ways of local produce and proteins due to transportation conflicts are now the new way to stay sustainable. The benefit is better flavors and stimulation of the local economy. Unfortunately, in the present struggling economy, better quality does not necessarily benefit a struggling restaurant.
Through research I have seen many examples of thriving, eco-friendly, establishments. But with this research there is a trend. All of the “successful” green restaurants, such as Burgerville and Eat N’ Park (Harvest award winner for local sustainability), are all chain restaurants. They have the funds to purchase these more costly expenses. Burgerville has 39 locations that will overall bring in much more money than an independent, one location business. One of the restaurants I am employed at, Marottas (small Italian restaurant), is struggling with prices because they buy locally. The price of a meal ranges from 20-26 dollars. They are currently redoing the menu to increase prices. They do not bring in enough revenue to cut prices. They lose customers to cheaper dining experiences with produce and proteins coming from unknown locations. This is where Burgerville is able to succeed. There market is large and in a larger population with many locations. Marotta’s is one location in a struggling Cleveland economy. The only way to cut prices is to cut quality, or in other words stop buying sustainable foods. In my boss’s opinion, he will not cut quality and in result is suffering because of it. Independent restaurants are not going to be able to survive green unless they slowly adapt to green.
Alternative energy and equipment at this time is a very expensive goal. An alternate to oil and coal energy can have a great affect but at this time wind power or solar power in a restaurant is far from happening. With this economy it is unlikely that alternative energy is in the near future. Existing restaurants do not have the funds to change their energy sources. The long-term savings do not compare to the short-term expenses. If a restaurant is unable to make it in a year it does not matter if it will save it money in four years.
On the bright side, new restaurants being developed could utilize new energy when developing their kitchens. It is a large cost to change an existing kitchen but by starting from scratch they are not suffering as much. Every restaurant starts in debt no matter what. A new restaurant looks into the long-term because they know profits are seen in four to five years at the least. An existing restaurant that is struggling already is more likely to cut costs than spend on equipment that will save in multiple years.
With this being said, going green is not as simple as expected. If the economy was booming and restaurants had more spending money, it would be a bad decision not to go green. With the struggling economy, green does not bring in green. Something that will save money in five years will not help a restaurant that is struggling to make it out of one year without going under. The pros are very promising with cons that hold back the hope of a better environment. There are two sides to sustainability. Where do you stand?
Bibliography
Horovitz, B. "Can restaurants go green, earn green?." USA Today 19 May 2008: n. pag. Web. 26 Jan 2010.
"Conserve: Solutions for Sustainability." National Restaurant Association. National Restaurant Association, Web. 26 Jan 2010.
"Going Greener." Environmental Law and Policy Center of the Midwest. 2010. Web. 2010.
"Get Educated." Green Restaurant Association. 2010. Web. 2010.
A Look at the biggest challenges—and the way forward. (2010). Retrieved from http://www.montereybayaquarium.org/cr/cr_seafoodwatch/issues
Breeden, Jeff. "Lower Your Energy Bills Now." Restaurant Hospitality 93.8 (2009): 20. Hospitality & Tourism Complete. EBSCO. Web. 27 Jan. 2010.
Elan, E. (2009, decemer 14). Eco-friendly practices, local purchasing top. Retrieved from http://web.ebscohost.com/ehost/pdf?vid=8&hid=11&sid =c5883c21- b654-4637-bb55-34de548cda7d%40sessionmgr11
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