Eco-Restaurants

Encouragingly, it seems virtually every aspect of American culture is focusing on how they can contribute to a sustainable planet. Restaurants are now coming onboard with a commitment to offering sustainable menus that include unendangered fish and seafood, along with organically raised beef, chicken and pork.

Beyond the menu itself, restaurants are making a significant effort to use sustainable practices. A 2007 industry forecast from the National Restaurant Association (NRA) says that more than three out of four restaurants purchase products made from recycled materials.  Many are recycling fats, oils and grease, along with paper, aluminum cans as well as plastic and food waste.

Restaurants across the nation are becoming increasingly conscious about waste and are welcoming new software programs that enable staff to weigh food and then allow operators to see via charts and graphs how much is being wasted.

Restaurants also are adjusting their product buying to include nontoxic cleaning materials, chlorine-free paper products and energy-efficient heating, air conditioning, refrigeration and cooking systems/appliances.