More and More Restaurants Embracing Sustainability

Restaurants and chefs try to do the right green thing

Chefs and restaurateurs who seek to build a green and sustainable business are finding out that the process in getting there is best-handled one step at a time. For the most part, as it relates to food, many are opting to buy locally produced products and work with purveyors they can trust to supply them with foods that have been sustainably and humanely raised. But as it relates to the industry outside of the kitchen, each step is turning out to be an education lesson in its own right whether it's switching out a toxic cleaner for one that's more earth-friendly or tackling a task that's much more involved such as adding solar panels to a building rooftop. No longer a fad, chefs and restaurateurs are realizing that the trend to green their operations is a viable one but are also realistic about how to achieve this goal successfully. At the end of the day, greening a restaurant from top to bottom has its challenges but many involved are committed to make it happen one day and one green task at a time.

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