Restaurant Development & Design

July-August 2017

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

Issue link:

Contents of this Issue


Page 17 of 75

TREND LED lighting for energy and cost savings of well over 50 percent. Waste management is an important part of Crushed Red's green mission. The chain composts and recycles over 90 percent of what comes into the res- taurant, according to the co-founders. Vegetable stems and scraps, trimmed protein fat and even post-consumer waste go into seven 33-gallon compost bins with locks that are then brought outside for pickup twice a week by a third-party vendor. The founders focus on using linens and traditional silverware as much as possible to cut down on paper waste. For takeout, catering and delivery (the latter of which was introduced in 2016), the restaurant uses 100 percent compostable and recyclable packaging. Crushed Red also serves beverages in glass bottles to prevent wasted plastic. A member of the Green Dining Al- liance in St. Louis, Crushed Red renews its certification every two years to en- sure compliance and continues to add more sustainable initiatives each year. Crushed Red utilizes real linens and traditional silverware to cut down on waste. Photo courtesy of Crushed Red

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - July-August 2017