The desire to appease the public’s growing environmental consciousness and reduce costs prompted operators to embrace eco-friendly practices in 2009.
• Ted’s Montana Grill, the Atlanta-based, 57-unit dinnerhouse chain co-founded by media mogul and environmentalist Ted Turner and his partner George McKerrow Jr., tested a new waste disposal system. Officials for Ted’s said the equipment turns 15 pounds of food waste into just 2 pounds of solid waste.
• CKE Restaurants Inc., parent of the Carl’s Jr. and Hardee’s quick-service brands, opened a green flagship restaurant in February near its headquarters in Carpinteria, Calif. The new store, the company’s first green Carl’s Jr., was outfitted with Energy Star-rated equipment, solar reflective roofing material that cuts heat absorption, a rainwater reuse system, an electronic energy management system, and a catalyst that converts charbroiler particulate into carbon dioxide and water, reducing smoke, odors and emissions.
• McDonald’s Corp., at the behest of shareholders, agreed to begin formally surveying and promoting ways to reduce pesticide use in its U.S. potato supply chain. As part of the agreement, McDonald’s said it would survey current U.S. potato suppliers, complete a list of best practices in pesticide reduction that would be recommended to the company’s global suppliers, and communicate findings related to best practices to shareholders and the public through its corporate social-responsibility report.
• Ruby Tuesday planned to implement several eco-friendly initiatives at its more than 900 casual-dining restaurants.
Officials of the Maryville, Tenn.-based casual-dining chain said the company’s environmentally friendly plans include reducing waste by 320 tons per year, largely through the repackaging of salad dressings from large plastic containers to pouches; reducing exhaust emissions and fuel usage of delivery trucks by streamlining delivery routes and prohibiting idling outside units; and cutting energy and water usage with fluorescent light bulbs and low-flow faucets.
• The New York State Restaurant Association and the Green Restaurant Association teamed up to help operators throughout the state make their eateries more eco-friendly.
The partnership is the first of its kind between the GRA and a restaurant association.
