Environmental Effect of Not Going Green: Restaurants and Electricity

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Recommended: Features of green business

Conserve Restaurant

The “getting started “tab has no new information. It tell you to do your homework, and research the project before committing to it, to do an assessment to see what you need to correct, and make a plan with measurable goals. This is nothing new, and plain common sense.

Under the “conserve energy” tab it says that all food service business are like mini power plants. Power plants produce more energy that they use. If you were making electricity you could sell it for more than you charge for the food, and beverages. If they miss lead you on this very important fact, what else will they miss lead you on?

They show a pie chart which shows the percent of where the power is used. The HAVC piece is at 28 percent. Two paragraphs later they say HAVC is almost at 30 percent. Again they are miss representing the facts making a bad situation seem worse than it is.

Under the “start-up and shut-down schedules they compare the yearly price of operating a broiler, and a fryer. Those are two different pieces of equipment, and are not interchangeable. Again confusing someone looking for information.

There is track your water use page, but absolutely no tips on how to tell where, or what you might need to change to stop the leaks. It tell you to read your water bills to see if there is something going on. You will also have to track the weather, events in the area, and if you let the soccer team you sponsor have a car wash.

Under the recent news is a link for the May 12th meeting on Sustainability, zero waste top agenda at business council conference (N.A. n.d.). The article says nothing about how to achieve zero sustainability. It just says that once you start any program that you have to be persistent.

I do no...

... middle of paper ...

...timeline so you know what steps need to take, and when.

I believe there is more than just piece of information that all restaurant owners should know on this site, but if I had to narrow it down to one. That would be where to find restaurants in my state. This way I can meet the owners, and get an honest opinion of their feelings on how GRA treated them.

The environmental effects of any company not going “green” will be to help deplete the natural resources. They will be adding to air pollution especially if they get their power from coal, using too much water, irresponsibly adding waste paper, plastics, and food to landfills.

References:

N.A, (n.d.) ConServe Retrieved May 26, 2014 from http://conserve.restaurant.org/Home

N.A. n.d.) Green Your Restaurant Retrieved May 26, 2014 from http://dinegreen.com/

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