For a restaurant organization, there are three reasons to enact environmentally sustainable practices: to save cost, to reduce waste, and to build a greener brand – ultimately creating customer loyalty. However, restaurateurs are pained by ingredient costs, wasted electrical and fuel-based energy costs, and an overall confusion as to what practices will have the most positive effect.

This report seeks to help provide some insight into the “real world” trends and opportunities for restaurants of all sizes, and also to identify the practices which deliver the most efficiency and savings today.