According to Restaurant News Resource, a Green Dining Best Practices program was unveiled through the EDF (Environmental Defense Fund) and the Restaurant Association. It consisted of scientific based recommendations for food service. Two RA clients-Random House and Hearst Corporation have reported a savings of $85,000.00, a lowering of 275 tons of carbon pollution and a reduction of landfill waste by 60 tons. These practices are available free of charge at www.edf.org/greendining.
The largest environmental impact included food purchasing, facility operations, packaging, food transportation and the use of non-toxic cleaning chemicals. The best practice objective is to provide insight into the opportunities for cost and environmental savings for dining managers and chefs.
This is one of the most precise outlines for environmentally responsible project management. EDF, for decades, has linked science, economics, law and innovative private sector partnerships to create breakthrough solutions to the most serious environmental problems. For restaurant facilities, take on what you can afford, keep in mind that it's the right thing, it can be cost effective, and it's a natural fit for media support!
