CHAPTER THREE: SAVING GREEN
Think of initiatives to operate more sustainably as “saving green” – not just “going green.” Many steps are relatively small and effective – they can trim expenses quickly and have a positive impact on the environment, guests, and employees, including:
• Buying energy better, monitoring its use, and reducing waste for savings that go right to the bottom line.
• Undertaking simple strategies such as recycling, composting, and reducing water consumption that produce significant results.
• Addressing the environmental impact of take-out packaging.
• Understanding how to effectively communicate sustainability efforts to today’s savvy consumers.