Case Studies
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.
What's Good for the Environment Can Be Good for the Bottom Line
Hans Hess discovered that when he started incorporating environmentally friendly practices into his fast-casual restaurant, Elevation Burger.
Conservation on the Menu in Annapolis
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.
Subway Builds 'Eco-Stores'
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.
'The Pennies We Saved Soon Became Dollars'
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.
Spoons "Greens" 120-Year-Old Building
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.
26 Years of Green Steps, and Counting
Fresh Sourdough Express owners Donna and Kevin Maltz, Homer, Alaska, began implementing environmentally conscious business practices from the time they opened in 1982.
Going Tankless Yields Savings
The owner of Osteria Nonna Maria, Sheboygan, Wis., says installing tankless water heaters has resulted in water, money and energy savings.
Employees Help Cut Water Use
Snappy Salads owner Chris Dahlander says employee involvement has been critical in an aggressive water-saving program in his Dallas, Texas, stores.
Submit a Story
Are you conserving resources in your restaurant? We want to know! Submit your success story here.
Did You Know?
One waterless urinal replacement could save a restaurant up to $3,000 a year and up to 40,000 gallons of water.
Tips & Tools
Watch Conserve in Action
