Restaurant Development & Design

September-October 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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S E P T E M B E R / O C T O B E R 2 0 1 7 • S P O N S O R E D C O N T E N T • 2 9 THE SKINNY ON SUSTAINABLE DESIGN A ccording to the U.S. Census Bureau, with the world population projected to grow from 7 billion in 2011 to 9 billion by 2040, it just makes sense to start being prudent with waste disposal, utilizing the earth's resources and taking care of our planet. According to Elizabeth Stewart, who heads the Subway chain's sustainability efforts. "To succeed to- day, we have to focus on the triple bottom line." This includes environmental, social and economic factors. There are numerous ways restaurant operators can implement sustainability into a concept's design – from utilizing recycled materials to incorporating LED lighting to sticking with energy efficient equipment. More and more operations are even seeking reduced chemical materials in paint, flooring, uphol- stery, wall coverings and other aspects of restaurant interiors. The transparency in the manufacturing of these products is due to increased attention on toxins emitted into the environment from our surroundings. In fact, The Green Restaurant Association, which has been certifying restaurants for more than two decades, rewards foodservice operations with points in seven environmental categories, including sustainable furnishings and building materials; water efficiency; waste reduction and recycling; sustain- able food; energy; disposables and chemical and pollution reduction. For those seeking to operate more sustainably, the National Restaurant Association offers a number of tips for environmentally responsible design. • Have a plan and stick to it. • Develop a holistic approach. • Measure and benchmark to see how you are progressing. • Measure your return on investment. • Think critically as you go along. • Stretch yourself by tackling a new aspect of sustainability every year. • Keep up building and equipment maintenance. The adjoining pages offer ways to further reduce your carbon footprint.

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