Restaurants at all levels are embracing environmentally friendly practices to see more green -- in their bottom line, as well as as in the world. The following stories offer ideas to help your restaurant start down a green path by reducing, reusing and recycling. Read these case studies and contribute your own.
Hans Hess discovered that when he started incorporating environmentally friendly practices into his fast-casual restaurant, Elevation Burger.
Long before he became active in the National Restaurant Association's Conserve initiative, Matt McLaughlin began implementing environmentally friendly practices at The Rockfish, an Ocean Pro restaurant in Annapolis, Md.
After an energy summit three years ago, Subway started looking at ways to reduce the worldwide carbon footprint for the chain's 29,000 locations.
Culver's, based in Prairie du Sac, Wis., implemented simple processes such as having employees turn cooking hoods off at night. "The pennies we saved soon became dollars," says a company official.
This Baltimore, Md., restaurant put on a "cool" roof so the internal cooling system didn't have to work as hard. That was just the start.
Fresh Sourdough Express owners Donna and Kevin Maltz, Homer, Alaska, began implementing environmentally conscious business practices from the time they opened in 1982.
The owner of Osteria Nonna Maria, Sheboygan, Wis., says installing tankless water heaters has resulted in water, money and energy savings.
Snappy Salads owner Chris Dahlander says employee involvement has been critical in an aggressive water-saving program in his Dallas, Texas, stores.
Are you conserving resources in your restaurant? We want to know! Submit your success story here.