Eating Green

We've come a long way since the days of the old McDonald's Styrofoam menu. Restaurants across the country are now taking big steps to reduce waste and energy by getting certified with the Green Restaurant Association. Why is it important to get certifications from outside, impartial agencies? Because then we can avoid the trend of "greenwashing," which is when a company, a product, or a building talks a big game about sustainable practices without the actual numbers to back up the claims. It usually means they're lying or exaggerating. This certifications means the business can not only prove its sustainable practices, but also that it cares enough to have them proven.

These are some of the basic guidelines for the GRA:

1. Energy Efficiency & Conservation
   Energy efficient technologies and conservation practices exist for lighting, heating, ventilation, air conditioning, foodservice appliances, office equipment, and transportation.
   
   
2. Water Efficiency & Conservation
   Water efficient technologies and conservation practices exist for foodservice appliances, equipment, and landscaping.
   
   
3. Recycling & Composting
   Recycling services exist for many waste products such as glass, plastic, metal, cardboard, mixed paper, grease, ink & toner cartridges. Food waste can be diverted from landfills and made into nutrient-rich soil through the use of a composting service or an on-site system.
   
   
4. Sustainable Food
   Sustainable food products support the long-term maintenance of ecosystems and agriculture for future generations. Organic agriculture prohibits the use of toxic synthetic pesticides and fertilizers, irradiation, sewage sludge, and genetic engineering. Locally grown foods reduce the amount of pollution associated with transportation primarily by fossil fuels. Plant-based foods require fewer natural resources and create less pollution per calorie consumed.
   
   
5. Pollution Prevention
   Pollution prevention is achieved through source reduction, reuse, or improving operational practices.
   
   
6. Recycled, Tree-Free, Biodegradable & Organic Products
   Recycled products are made from materials that are collected from post-consumer or post-industrial waste sources. Tree-free products are made from alternative plant sources such as hemp or kenaf. Biodegradable products are capable of being decomposed by biological agents, especially bacteria. Organic products are grown without the use of toxic synthetic pesticides and fertilizers, irradiation, sewage sludge, and genetic engineering.
   
   
7. Chlorine-Free Paper Products
   Chlorine-free paper products are unbleached or whitened with alternatives such as hydrogen peroxide, oxygen, and ozone. The term Process Chlorine-Free (PCF) identifies recycled paper that is unbleached or bleached without the use of chlorine compounds. The term Totally Chlorine-Free (TCF) identifies virgin paper that is unbleached or bleached without the use of chlorine compounds. The term Elemental Chlorine-Free (ECF) identifies paper that is bleached without the use of elemental chlorine (but may use chlorine compounds).
   
   
8. Non-Toxic Cleaning & Chemical Products
   Non-toxic cleaning and chemical products are biodegradable, free of hazardous ingredients, and are safe for people, animals and the environment when used properly.
   
   
9. Green Power
   Electricity and power is available from renewable resources such as wind, solar, geothermal, small hydro and biomass. These energy sources cause dramatically less air pollution and environmental damage compared to fossil fuel, nuclear, and large-scale hydroelectric energy sources.
   
   
10. Green Building & Construction
    Green design and construction practices significantly reduce or eliminate the negative impact of buildings on the environment, occupants, and the local community.
    
    
11. Education
    Staff will receive GRA's book, Dining Green: A Guide to Creating Environmentally Sustainable Restaurants and Kitchens, which explains the environmental impact of the restaurant industry and a path toward ecological sustainability. Restaurants also receive signs for recycling, energy & water conservation, and to remind staff of the 4 Environmental Steps for the year.

That education part is one of the most important ones in my book. LEED has the same requirement because if no one knows what your restaurant is doing to help the environment, then others can't join the fight. This is one bandwagon we want everyone to jump on.

If you want to know about restaurants in your area that are certified, check out this Web site:
http://www.dinegreen.com/default.asp?displaypage=memberhome&

The only PA restaurants that I noticed were the Pita Pit in Philly (great place) and Arooga's Grille and Sports Bar in Harrisburg. Here's a video on Arooga's becoming the first green restaurant in the Keystone State:
http://www.wgal.com/video/16948298/index.html

I'm so proud of Central PA right now.

Peace.