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APPLIANCESGUIDETO ASUSTAINABLERESTAURANTA Green Restaurant: reduces its energy usage and carbon footprint byconserving water & power, recycling waste, and sourcing food locallyWhy Go Green?Save MoneyMake MoneyAttract New CustomersCut bills by reducing waste andenergy usageReceive rebates & incentivesMore and more people are puttinga premium on supportingsustainable businessesMarket yourself as greenBe Environmentally ResponsibleTransparency and MarketingConsumers are growing increasinglyconscientious of where their food comes from.Use the back of your menu or tabletop ads toinform them about your sustainable practices.Green certifications will get your name on variousdatabases and lists, attracting more customers.In This Guide: Tips for daily water and energy savings Appliances: tips for small changes andoperation Waste Reduction & Recycling Sustainable Food Sourcing Local Pittsburgh groups who provideservices for cooking oil recycling,composting, and food sourcing.
APPLIANCESENERGYSaving PowerKitchen AppliancesCut your electric bills with these small changes toyour appliances:Any WaterSense- or EnergyStar-qualified appliancereduces usage and bills. These two in particularprovide substantial savings over time. LED or CFL Lighting (w/ dimmers) Programmable Thermostat Efficient Restroom Fanssuggested: BROAN-NuTone Refrigerator: Connectionless Steamercan save 2,100 annually (Groen, Vulcan) High-Efficiency Exhaust Hoodcenter high-heat users (broiler, range,griddle) directly beneathDayton 6KWK9LED bulbs insideStrip curtainsDefrost Controls Get an Energy Audit from your powerprovider to evaluate potential savings.Rebates & IncentivesContact your power provider for specific usage orappliance rebates and incentives. Here are someexamples of commercial energy programs: Duquesne Light:o Watt Choices Programo Energy Efficiency Programo For qualifying appliance catalog,(including hot food cabinets,refrigeration, ice makers, etc.):duquesnelight.com/wattChoices/default.cfm West Penn Powero Lighting, Motor Drive, HVAC,Specialty Equipment Programs. 35 per occupancy sensor 15 per LED exit signSee: ation and Maintenance Tips- Use occupancy sensors on lights in storagerooms, restrooms, and refrigerator- Run dishwashers and ovens only when full- Use cold water whenever possible- Use smallest possible pots, pans, and ovens- Minimize preheat and idle time- Yellow flames mean inefficiency. Reduceheat, clean burner, or adjust air shutter- Refrigerator Maintenance: check & replacegaskets, clean evaporators and coils, checkrefrigerant charge- Check for leaks, particularly hot waterpipes (which should be insulated!)
AESWA STERecycle CompostCooking Oil RecyclingDisposing of used cooking oil is a hassle;have a local group pick it up and process itinto a biofuel!20% of all food purchased by a restaurant becomeswaste, and food in landfills releases high levels ofmethane. Paper and certain products, such asthose certified by Green Seal and EcoLogo, are alsocompostable. Implement a composting system toreduce waste and turn it into something productive.Three methods:- On-site in a specialized container- On-site in a traditional pile- Off-site with a local partner (see next pg.)Saving Waterfossilfreefuel.comRecycling traditional materials (glass,aluminum, paper, etc) can be affordable: Partner with neighboring restaurantsand designate a pickup point with yourwaste removal company. City of Pittsburgh Public Recycling dropoffs, also for small businessesHigh water usage in restaurants means manyopportunities to cut bills. Each of the items listedbelow has a short payback period and providessignificant savings. Water conservation should bepart of your first step towards sustainability. suggested: T&S B-0107/8-C Wash in front-loading washing machine Faucet AeratorsNeoperlSensor Faucets (restroom)Speakman S-9010Minimize DisposablesCloth napkins and tableclothsIce Machine (w/ timer)Manitowoc Pre-rinse Spray Nozzles Low-Flow Toilets & UrinalsTotoTake-out materialsBe judicious with how much you giveout. Encourage customers to usenapkins and silverware at home. Usecardboard instead of Styrofoam. Try tablets as menus, a new trendsignage.biz/tablet or restaurantpad.netwatersense.com
W AS TAESECooking Oil RecyclingThese groups will help you get ridof your used cooking oil byprocessing it into a biofuel!They’ll pick it up at yourrestaurant for free—and BuffaloBiodiesel will even pay you for itwhen their supplies are low.RecyclingAG Recycle will pick up your composted materials free of charge! All you have to do isseparate compost into a bin while prepping food and clearing plates.A local leader in recycling, Zero Waste Pittsburgh will advise on purchasingcompostable paper materials (napkins, bathroom, etc.), help dispose of hard-torecycle waste, and help you make your recycling system efficient.Recycling in restaurants can be done jointly. With their many clients,contact Sequoia Waste Solutions to help aggregate and negotiate contractswith your waste removal company.City of PittsburghRecycling drop-offs for the public & small businesses:Knoxville – Bausman St.West End – beside Herschel FieldEast Liberty – N. Dallas/Hamilton Ave.Strip District – 31st St.Hazelwood – Melanchton Ave.Point Breeze – Construction Junction
AESFOODBuy LocalMenuConsumers are valuing locally sourced foodmore and more. Local ingredients are oftenfree range or organic.Center your menu around sustainableingredients. Change dishes based onseasonal availability of produce, and makethese dishes your menu’s focal point: Fresher ingredients Customer familiarity with food source Highlight with a small symbol Support local economy Have a ‘Specials’ menu insertfeaturing dishes made withsustainable ingredientsOrganic: food grown or raised without certainpesticides, synthetic fertilizers, antibiotics,sewage sludge, GMOs, irradiation, or additives.Less chemicals means better for consumptionand the environment. Be sure it’s certified withthe green and white USDA Organic seal.Buy & Ship Sustainably Refer to PA Buy Fresh Buy Local andPenn’s Corner Farm Alliancemembers lists to find farm andrestaurant partners in the area Refer to theSeafood WatchGuides (regionaland/or national)for sustainableseafoodpurchase Order food jointly with a neighboringrestaurant Ship using reusable or recyclablepackagingArea Farms andOrganizations
THE FUTURE IS GREENGoing green is becoming a competitive requirement. Intuit 2020 Reportprojects that sustainability will soon be an imperative for small businesses.‘Green’ is going from novelty to necessity.Small Business Sustainability Report 2013 Survey:Younger generations value green products andbusinesses. 80% of Americans identifythemselves as environmentally conscious. 81%of young Americans would switch brands orbusinesses to support a good cause. Be thesustainable option for consumers looking todine out.-75% of responders who sell green products/servicessaw an increase in sales-49% said that customers didn’t just want to buy greenproducts and services; customers preferred abusiness because of new green, beneficial practices.-79% strongly agreed that offering green products andservices gave their business a competitive advantageSustainability: the ‘Third Button’When price and product are comparable forconsumers as they decide on where to dine,sustainability can be the third factor thatmakes your restaurant their choice. 2002-2011: the organic food segment grew 298%(while overall food market grew 33%)Increase Employee Productivity: Most restaurantemployees are between 20-30, and want to work forgreen businesses.Consumers want to feel as if they’ve done somethinggood for the environment when they dine out.“Since becoming (GRA) Certified, we've been highlighted in several local newspapersand blogs, and our customers are thrilled with our efforts and Certification status.We consider it win-win!”– Amy Edelman, Night Kitchen Bakery (PA) (dinegreen.com)About UsThe Duquesne University Center for Green Industries andSustainable Business growth offers no-cost confidentialconsulting services for small businesses within thesustainable sectors and to traditional businesses seeking toincrease sustainability in their operations while en@duq.edu(412) 396-5725
Refrigerator: LED bulbs inside Strip curtains Defrost Controls Get an Energy Audit from your power provider to evaluate potential savings. Rebates & Incentives Contact your power provider for specific usage or appliance rebates and incentives. Here are some examples of commercia
