Vermont Business Environmental Partnership
Green Restaurants
in the
Green Mountain State
Tips for Greening Up
Your Restaurant
www.vbep.org
The following is a compendium of tips collected from various sources. The tips are sorted by major areas of
applicability for convenience, but may also apply to other areas.
I.
PLANNING AND CULTURE
A.
Create an environmental green team or task force and meet at least quarterly.
B.
Adopt and display an environmental policy or mission statement.
Post it where customers and employees can see it and on web site if available.
For sample language see Appendix A.
C.
Develop Environmentally Preferable Purchasing Policy or language to ensure
that the right questions are always asked. For sample language see
Appendix A.
D.
E.
F.
G.
II.
Schedule a comprehensive energy improvement audit either through Efficiency
Vermont, a similar program, or with a consultant to identify cost-efficient
weatherization and other energy saving upgrades.
Encourage employees to contribute to Green Up day, or other voluntary
environmental stewardship activities by providing incentives
ENERGY EFFICIENCY
A.
Lighting
1.
2.
3.
4.
5.
6.
7.
LED lamps: down lights; wall packs; landscaping; parking area (see Efficiency
Vermont qualified products list at:
www.efficiencyvermont.com/pages/Business/HVAC/Lighting/LED.
CFLs (compact fluorescents) replacing incandescent bulbs.
Energy saving halogen infrared lamps.
High efficiency T8s and T5s tube fluorescent bulb.
Occupancy sensors – restrooms, storage closets, walk-in cooler/freezer, offices.
Daylight sensors - dining room, kitchen and office space.
Photo-sensors, timers, or motion detectors for all lights used at night.
2
B.
Heating, Ventilation, and Air Conditioning
1.
2.
3.
4.
C.
Heating
a)
Programmable thermostats
b)
Energy Star rated furnace
c)
Fresh air heat exchanger with heat recovery system
Ventilation
a)
Energy Star variable frequency drive (VFD) exhaust van
b)
Energy Star ceiling fan
c)
Duct Sealing
Air Conditioning
a)
CEE Tier I, II or III air conditioner
Building Design and Improvement
a)
Energy Star-compliant, high reflectance roofing material on roof
b)
Energy Star qualified windows
c)
Energy management system
d)
Insulation - meet new code recommended R-value
e)
Radiant barrier insulation.
f)
Weatherproofing
i.
Weatherstripping: for information on types, uses, and application see:
Energy Savers: Weatherstripping,
www.energysavers.gov/your_home/insulation_airsealing/index.cfm/myto
pic=11280 from the US Dept. of Energy.
ii.
Low E window film: for information see:
www.lower-my-energybill.com/insulating-window-film.html or
Low E Window Film for Energy Efficiency - Green Building and Energy
Conservation - The Daily Green
Kitchen Equipment
1.
Refrigeration
a)
Energy Star solid door reach-in refrigerator.
b)
Energy Star glass door reach-in refrigerator.
c)
Energy Star glass door reach-in freezer.
d)
Energy Star solid door reach-in freezer.
e)
Energy Star / CEE Tier 2 or 3 ice machine.
f)
Walk-in refrigerator with an electronically commutated evaporator fan motor
(ECM).
g)
Walk-in refrigerator with strip curtains.
h)
Replace gaskets on walk-in refrigerator in the past 12 months.
i)
For information from Efficiency Vermont on refrigeration cost savings:
www.efficiencyvermont.org/stella/filelib/2009_RefrigerationFactSheet_FI
NAL.pdf (with walk-in cooler “economiser” information and Efficiency Vermont
Energy Efficient Refrigeration Rebate form).
2.
Cooking
a)
Energy Star commercial kitchen equipment.
www.energystar.gov/index.cfm?c=products.pr_find_es_products.
b)
Energy Star qualified steamer.
c)
CEE Tier 2 holding cabinet.
d)
Energy Star qualified convection oven.
e)
Inductive stovetop.
f)
Infrared char-broiler.
g)
Energy Star qualified griddle.
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D.
Water Heating
1.
2.
3.
4.
5.
6.
7.
8.
9.
E.
Office
1.
2.
3.
4.
F.
2.
3.
High efficiency hand dryer that uses less than 1500W and has a drying time less than
15 seconds.
Energy Star qualified television.
Equipment timers.
4.
5.
6.
Flow rate of hand washing sinks (0.5- 1.0 gallons per minute in kitchen & restroom).
Low-flow pre-rinse spray valves, flow rate less than 1.28 gpm.
Energy Star qualified dish machine.
Restrooms
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
H.
Ultra high-efficiency pressure assisted toilets (1.0 gpf).
High-efficiency toilets (1.28 gpf).
Dual flush handle toilet (1.6 gpf / 1.0 gpf).
Composting toilet.
Waterless urinals.
High-efficiency urinal (1/8 gpf).
Automatic faucets (no handles, sensor, water is on for a pre-set period of time).
Touch-less sensor faucets (water on for as long as sensor registers use)
Solar or water-powered touch-less sensor faucets
Low flow shower head (1.5 gpm).
Other
1.
2.
III.
Energy Star qualified computer (go to: www.epeat.net to evaluate environmental
attributes for electronics purchasing).
Energy Star qualified monitors.
Smart Strip power strip (automatically turns off equipment after a period of non-use).
Energy Star qualified copier, fax, scanner & printer.
Misc.
1.
G.
Insulation - tanks and pipes.
Tankless units, heat water only when needed.
High efficiency water heater (90+% thermal efficiency).
Flow rate of hand washing sinks (0.5 – 1.0 gallons per minute kitchen & restroom).
Low flow pre-rinse spray valves, flow rate (1.28 gpm).
Flow rate of non-fill prep sinks (1.5 gallons per minute).
Solar hot water preheat (VT & US incentives:
www.dsireusa.org/incentives/index.cfm?re=1&ee=1&spv=0&st=0&srp=1&state=
VT)
Energy Star qualified dishwasher.
Heat recovery system.
Energy Star qualified washing machine (in-house).
Serve water upon request and provide educational commentary (i.e. signage, note on
menu) to inform customers.
ADMINISTRATIVE & PURCHASING
A.
Administrative
1.
Printing and copying
a)
Use printing and writing and copy papers (e.g., letterhead, stationary,
envelopes, invoices, business forms, menus, etc.) that contain a minimum of
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2.
3.
4.
B.
Purchasing
1.
2.
3.
IV.
30% post-consumer recycled content OR are Forest Stewardship Council
(FSC) certified sustainably harvested paper.
b)
Set printer default print on both sides automatically.
c)
Post a duplex policy over copier.
d)
Recycle or reuse ink jet cartridges, laser and copier toner cartridges.
Reuse single sided office paper for scrap paper (cut up and staple for note pads) and
drafts (handwritten or printed).
Collect non-sensitive single-sided paper for employees to take home or donation to
schools.
Use paperless billing for all vendors.
Purchase products with post consumer recycled content: e.g. napkins, paper towels
(unbleached); tissues and toilet paper; garbage bags, carpeting.
Coordinate purchasing between all departments to reduce vendor travel.
Schedule regular deliveries with returnable packaging, if available, from vendors.
FACILITY
A.
Kitchen
1.
2.
3.
4.
5.
6.
7.
B.
Find local sourcing of food and other products (www.vermontfresh.net).
Save food for regular donations to food banks/kitchens or material exchange.
Establish a program to collect kitchen wastes for reuse for farm animal feed, or for
composting.. Start with prep waste, and when this works well, try plate waste..For
more information about programs in your area, contact your Solid Waste District,
http://www.anr.state.vt.us/dec/wastediv/solid/swmdlist.htm).
Eliminate the use of Styrofoam food containers in food service including “to-go” orders
Reduce the amount of plastic containers and utensils, except where absolutely
necessary. Paper cups are preferred over plastic. Corn starch based, and other types
of “bio-ware” including to-go containers are a more sustainable alternative to plastic
and are available from many vendors now. Educate customers on this, since many
cannot be recycled and need high temperature commercial composting operations to
break down.
Use a high temperature dishwashing machine (as opposed to low temperature
dishwashing machines) to reduce the use of chemicals).
Use reusable coffee filters.
Dining
1.
2.
3.
4.
5.
6.
7.
Use bulk condiments (i.e no individual packets) for in-house use and self-service to-go
(provide small containers if desired).
Use 100% reusable tableware for staff meals.
Use no table covering, or use recycled kraft paper table covering.
Purchase reusable sustainable linens (organic cotton, hemp, etc.) if possible or
reusable conventional linens.
Offer smaller portions, at least 25% smaller, for 50% of entrees at a reduced price.
No bottled water served on-site.
Use durable (e.g. silverware) or biodegradable coffee station items (e.g. wooden
stirrers).
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C.
Landscaping and Maintenance
1.
2.
3.
D.
Restrooms and Cleaning
1.
2.
3.
4.
V.
Landscaping
a)
Low water landscaping covers 50% of site area.
b)
Water catchment and reuse (i.e. rain barrel).
c)
Low impact design (LID) storm water techniques (rain barrels, rain gardens,
pervious pavement). For more information there are several references at the
bottom of the VT DEC storm water manual revision web page:
http://www.vtwaterquality.org/stormwater/htm/sw_manualrevision.htm.
The best introductory reference here is South Burlington’s LID manual at:
http://www.sburlstormwater.com/downloads/manuals/SB_Low_Impact_D
evelopment_Manual.pdf (in both blank spaces are underlines, don’t miss the
underline after development in typing it).
Gardening
a)
Eliminate chemicals in the gardens. Use botanical controls such as organic
insecticides, fertilizers and biocides and/or use integrated pest management
(IPM) techniques to treat fungus and insect problems.
b)
Use native plantings to reduce water and chemical fertilizers and herbicides
c)
Include in landscaping herbs, vegetables and flowers for use in kitchen and
dining area.
Painting
a)
Purchase of paint products with LOW or no volatile organic compounds (VOCs
contribute to ground level ozone) to eliminate off-gassing.
b)
Use refillable amenity dispensers rather than individual containers for soap, lotion, etc.
where possible.
Use cleaners and detergents that are rapidly biodegradable, do not contain NTA
(nitrilotriacetic acid), and do not contain chlorine bleach or phosphates. Including:
glass cleaner; floor cleaner; bathroom cleaner; counter top cleaner; laundry soap.
Use Green or Eco certified cleaning materials throughout property. The following
sites list these cleaners: Green Seal: Find a Certified Product,
http://www.greenseal.org/findaproduct/index.cfm
Use disinfectants only where necessary. Look into alternatives to bleach such as
Peroxide based disinfectants (see Green Seal in #3.
WASTE MANAGEMENT
A.
Reduce
1.
2.
3.
4.
List items for reuse at: www.vbmx.org
Back-ship cardboard to vendors.
Request or look for products with reduced packaging.
Maximize junk mail reduction (sites that eliminate certain mail: Catalog Choice Control the catalogs you receive in the mail, http://www.catalogchoice.org/ or
DirectMail.com's Mail Preference Registry - Get rid of junk mail,
http://www.directmail.com/directory/mail_preference/. Tips on reducing: Do-ityourself: Stop junk mail, email and phone calls,
http://www.obviously.com/junkmail/
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B.
Reuse
1.
2.
C.
Recycle
1.
2.
3.
4.
D.
Replace “if it ain’t broke don’t fix it” with “is there a more sustainable and
environmentally friendly way to do this”.
Pollution Prevention
1.
2.
3.
VI.
Track recycling diversion.
Make sure recycling containers are well labeled and as or more convenient than trash
cans.
Calculate annual tonnage or diversion, including organics composting, if applicable.
Check to see that recyclables aren’t ending up in the dumpster.
Rethink
1.
E.
Reusable container program: signage and monetary incentives to encourage
customers to re-use containers (e.g. save 5 cents every time you reuse a container).
Reuse of old tablecloths for rags (cleaning, other).
Safely store and label fluorescent lamps. Lamps should be stored for no more than
one year. Use free recycling services at Vermont hardware stores. Find the store
nearest you at: www.mercvt.org.
Use hybrid or bio-diesel vehicles.
Make sure dumpsters are full when picked up to reduce transportation miles.
ENVIRONMENTAL EDUCATION
A.
Websites and other advertising
1.
2.
Put environmental policies including the Environmentally Preferred Purchasing policy
on web site.
Use any publicity opportunity to provide even a tidbit of environmental education.
a)
Print menus on post consumer recycled paper with recycle logo and post- and
pre-consumer recycled percentages.
b)
Place your environmental policy and/or your environmental practices, including
composting, if applicable, on menus, placemats, or table talkers, and on your
website.
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More information on the Vermont’s program, Green Restaurant in the Green Mountain State, is
available at: www.vbep.org/restaurant.
Major sources of information: Maine’s Environmental Leader Certification for Restaurants Self
Certification Workbook and Efficiency Vermont. Other resources are noted throughout the text and
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Tips for Greening Up Your Restaurant (www.vbep.org)
Efficiency Vermont: www.efficiencyvermont.com/pages/Business/,
Energy Star: http://www.energystar.gov/
Energy Star Business Guides: http://www.energystar.gov/index.cfm?c=small_business.sb_index
Scroll down to bottom for business types. Use bar on left to find larger business links.
Environmental Paper Network paper calculator: http://calculator.environmentalpaper.org
Forest Stewardship Council: www.fsc.org
Green Design Build: www.greendesignbuild.net
Green product guide by BuildingGreen, Inc.: http://www.buildinggreen.com/menus/
Green Electronics Council Registry: www.epeat.net
Green Seal: www.greenseal.org
Incentives (rebates, tax deductions, etc.): www.dsireusa.org/ , then click on Vermont.
Junk mail management: https://www.catalogchoice.org/
National Do Not Mail List from DirectMail.com:
http://www.directmail.com/directory/mail_preference/Default.aspx?ref=G
Mail management from the Direct Mail Association: https://www.dmachoice.org/dma/static/about_dma.jsp
Lower My Energy Bill: www.lower-my-energybill.com
Mercury: www.mercvt.org
National Biodiesel Board: www.biodiesel.org/
Vermont Business Materials Exchange: www.vbmx.org
US Dept. of Energy: www.energysavers.gov/ , www.fueleconomy.gov/
US EPA:
 National Pollution Prevention Resource Guide.-www.epa.gov/p2/pubs/assist/nationalguide.htm#sector
 WaterSense - www.epa.gov/WaterSense/index.html,
 Green Vehicle Guide - www.epa.gov/greenvehicles/Index.do,
 Components of Green Building - http://www.epa.gov/greenbuilding/
 Green Landscaping Certification Programs: EcoWise Certified, GreenPro Certified and Green Shield
Certified.
Environmentally Preferable Product Labeling Certification Resources:
 USDA Certified Biobased products– “BioPrefered” label Catalog:
www.biopreferred.gov/bioPreferredCatalog/faces/jsp/catalogLanding.jsp
 Green Seal 3rd party environmental certification (cleaners, floor care products & more):
www.greenseal.org
 EPA Design for the Environment (cleaners, post-consumer paper % minimums, more):
 www.epa.gov/dfe/
 Eco-logo (Canada’s green product certification for cleaners, building supplies, paper products & more):
www.ecologo.org/en/
 Certified Sustainable Seafood: www.msc.org
 Forest Stewardship Council certified sustainably harvested wood and paper products: http://www.fsc.org/
 Certified Humanely raised meats (w/o antibiotics): www.certifiedhumane.org/
 Fair Trade products: www.transfairusa.org/
 USDA certified organic produce: www.ams.usda.gov
 Compostable product label: www.bpiworld.org/BPI-Public/Program.html
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Restaurant Specific Resources
 Green Restaurant Association: http://www.dinegreen.com/restaurants/
 Sustainable Food Service.com: http://www.sustainablefoodservice.com/cat/waste.htm
 California Department of Resources Recycling and Recovery’s restaurant guide to waste reduction and
recycling: http://www.calrecycle.ca.gov/publications/BizWaste/44198016.pdf
 Wisconsin Department of Natural Resources’ ‘Recycling and Waste Reduction in the Restaurant Industry’:
http://dnr.wi.gov/files/PDF/pubs/wa/WA1536.pdf
 S. Carolina’s Dept. of Health and Environmental Control’s ‘Best Management Practices for South
Carolina’s Hospitality Industry’:
http://www.scdhec.gov/environment/lwm/recycle/green_hospitality/pubs/waste_reduction.pdf
 Peaks to Prairies Pollution Prevent Information Center Ski Green, Food and Beverage Services:
http://peakstoprairies.org/p2bande/skigreen/Ch%209%20Food%20Service.pdf
NOTE - Disinfectants are not considered environmentally preferable, but are required to be used in some
areas. Use disinfectants only where absolutely necessary. Ensure disinfectants are used minimally by
training staff and by having a written procedure or policy for what gets disinfected and how.
Avoid these chemicals when possible. For a more complete list see your Material Safety Data Sheets:
 chlorine bleach
 phosphates
 ethylene diamine tetraacetic acid or ethylene dinitrilotraacetic acid (EDTA)
 nitrilotriacetic acid (NTA)
 monoethanolamine (MEA)
 2-butoxyethanol or ethylene glycol monobutyl ether (EGBE) or butyl cellusolve
 2-Methoxyethoxy ethanol or diethylene glycol monomethyl ether (DEGME)
 Alkylphenol ethoxylates (APE)
 Dibutyl phthalate (DBP)
 Ammonium chloride
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Appendix A
Environmental policy/mission statement:
Sample
"(Business) is committed to protecting the environment, the health and safety of our employees, and the
community in which we conduct our business. It is our policy to seek improvements throughout our
operations to lessen our impact on the local and global environment by conserving energy, water, and
other natural resources; reducing waste generation; recycling and purchasing recycled products; and
reducing our use of toxic materials. We are committed to pollution prevention, continuous improvement
and meeting or exceeding all environmental regulatory requirements."
Environmentally Preferable Products (EPP) purchasing policy
Sample 1
Preference will be given to purchasing products and services that have the following environmentally
friendly attributes with acceptable parameters for price, quality, and delivery:








maximum post-consumer recycled content,
minimum packaging and other wastes,
minimum toxicity,
are durable and reusable,
are locally available to minimize transportation,
made from sustainably produced materials,
are compostable or biodegradable, and
conserve energy, water, and other natural resources.
Sample 2
The goal of this policy is to ensure that products and services purchased or contracted for conform to the
goals of our company's environmental policy. We will strive, where feasible, to purchase environmentally
preferable products and services to meet the company's office and operational needs. We will also favor
suppliers who strive to improve their environmental performance, provide environmentally preferable
products, and who can document the supply-chain impacts of their efforts.
Wherever possible, purchasing decisions will favor products and feedstocks that
 reduce greenhouse gas emissions,
 are made with renewable energy,
 reduce pollution from all discharges (releases to air, water, and land),
 reduce the use of toxic materials hazardous to the environment, employees, and public
health,
 contain the highest possible percentage of post-consumer recycled content, followed by
percentage of recycled content,
 reduce packaging and other waste,
 are energy efficient,
 conserve water,
 are reusable and/or durable,
 minimize transportation (local sources, more concentrated products), and
 serve several functions (for example, copier/printers, multipurpose cleaners) to reduce the
overall number of products purchased.
Environmentally preferable products and services that are comparable in quality to their standard
counterparts will receive a purchasing preference. In situations where the most environmentally
10
preferable product is unavailable or impractical, secondary considerations will include production
methods and the environmentally and socially responsible management practices of suppliers and
producers. Environmentally preferable purchasing is part of our long-term commitment to the
environment. By sending a clear signal to producers and suppliers about this commitment, we hope to
support wider adoption of environmentally preferable products and practices.
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