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Restaurants Update Green Standards

Green initiatives and a new specified standard is helping restaurants' push for sustainability.

By Debra Hazel | Updated on January 23, 2009

Today, green isn’t just the color of the produce in restaurants. It’s rapidly becoming a philosophy as the industry embraces sustainability.

According to the National Restaurant Association’s 2009 forecast, approximately four in 10 full-service restaurant operators and almost three in 10 quick-service operators plan to devote more of their budgets to green initiatives. And they now have new guidelines for doing so through the Green Restaurant Association, which last month published Certified Green Restaurants 4.0 standards.

“[The interest] is completely tied to the end user,” the diners who increasingly are environment-savvy, says Michael Oshman, executive director of the Green Restaurant Assoc., Boston–which has been promoting sustainable restaurants since 1990. “That has spiked in the last year to 18 months, and businesses are responding.” Calls asking for the GRA’s consulting services have tripled in the last two years, he noted.

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