Content about Going Green

March 26, 2012
Chipotle rolls out Earth Day promotion
Customers can get a free meal by purchasing a recycled lunch bag
November 16, 2011
Woodberry Kitchen committed to sustainability
Baltimore-based restaurant implements local, green initiatives
September 20, 2011
Q&A: Scott Shotter of Moe’s Southwest Grill
NRN talks with Moe's Southwest Grill about going green
September 12, 2011
Lawmakers to revisit California Styrofoam ban
State policy-makers will pick up bill to outlaw the material in 2012
September 9, 2011
Subway's new eco-friendly stores continue 'green' efforts
Solar panels, low-flow faucets among sustainable installations
September 6, 2011
A look at two 'green' McDonald's units
Sustainability efforts restaurant-wide in California and North Carolina
September 5, 2011
Learning environment
Restaurant operators across the country are finding that heightened environmental awareness can be a good thing for business.
August 22, 2011
Darden goes greener at HQ
Solar panel roofing to reduce energy use at LEED certified campus
August 5, 2011
Restaurant gets real on recycling
Alterra Coffee Roasters is committed to becoming a zero-waste operation
June 22, 2011
Chipotle to double use of local produce
Part of quick-service chain's "Food With Integrity" program
June 8, 2011
California Senate mulls anti-Styrofoam bill
State could ban Styrofoam at restaurants
May 16, 2011
Charged up
Operators seeking new ways to differentiate their restaurant, build brand loyalty or increase their eco-friendly image might want to consider taking an electric car for a test drive. In the last few years, a number of progressive restaurant operators have installed electric-car charging stations on their properties.
March 21, 2011
Government at a Glance
A roundup of recent legislative news.
February 21, 2011
Chicago operators find that together it’s easy and profitable being green
The Green Chicago Restaurant Co-op, or GCRC, has grown to nearly 400 members, including 260 restaurant members and 150 affiliate members such as suppliers, nonprofits and business owners.

January 26, 2011
Legal Sea Foods defies aquarium’s watch list
Restaurant serves seafood conservation group said should be avoided
December 9, 2010
Operators may receive incentives for charging stations
Restaurateurs installing stations for electric cars might be eligible for financial incentives
December 1, 2010
Cracker Barrel to install charging stations for electric cars
24 of chain's restaurants participating in pilot project
November 17, 2010
Restaurants taking eco-friendly steps
A look at how and why more operators are going green
November 1, 2010
Sustainability playing a role in restaurants
Survey: Many chefs have tweaked practices over sustainability concerns
October 24, 2010
Lighting the way 
to energy efficiency
Saving money, energy and the environment were all valid reasons to pursue low-wattage lighting for use in Red Robin Gourmet Burgers’ restaurants. But ultimately it was how good the food looked under the dining table lamps that sealed the deal. 

October 22, 2010
Study finds demand, confusion when it comes to sustainable
Many consumers unclear on what the term means, Mintel finds
October 20, 2010
For restaurants, going green can pay off quickly
Eco-friendly efforts can cut costs and draw customers, experts say
October 3, 2010
Eco-conscious Denver restaurants band together to make an impact
United by a desire to become more environmentally responsible, about a dozen restaurants joined the Greener group to share information and resources on eco-friendly business practices.
September 15, 2010
Experts: Find a green strategy that's right for your restaurant
Starting small is key for a sustainable business, experts say
August 18, 2010
Restaurants adopt 'green' practices to help rein in customers and cut costs

This is the first story of a four-part series about how restaurants can improve sustainability practices.

Going green isn’t exactly an easy process for restaurants, but those that make the investment – from finding ways to reduce energy use to sourcing local or organic produce – can reap significant rewards with customers and in cost savings.

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