The Simplicity of Sustainability

http://www.starchefs.com/features/trends/green_restaurant_design/html/index.shtml

In the article "The Simplicity of Sustainability: Green Restaurant Design Made Easy," author Katherine Martinelli talks about the ways that some restaurants have been making efforts towards the Green Movement. Not only does Martinelli address some ways restaurants can change their old habbits, but she also mentions the difficulties, hurdles, and challenges that come along with the efforts towards sustainability.

One of the first remarks that Martinelli makes is that restaurants and chefs are realizing that going green and sustainable isn't as hard as some may think (Martinelli 2009). It doesn't require having a farm behind your restaurant, building a new establishment, or even require an entire transformation. There are several things restaurants and chefs can do to minimize their carbon footprint on any scale.

For restaurants who are just starting out, efforts can take place during the construction process. Non-toxic paint, salvaged building materials, and green toilets all can be included in the floor plan to minimize environmental impact (Martinelli 2009). On the other hand, restaurants who are already in existence have many options, as well. One option is to simply recycle. This may be one of the easiest ways to help the environment without any trouble at all. Another small change restaurants can make is reconsidering their to-go containers. As opposed to styrofoam or plastic, 100% compostable containers are now available - even utensils (Martinelli 2009).

If restaurants want to take a bigger leap towards sustainability, they can look into composting their food waste (Martinelli 2009). Not only is this a good thing on its own, but it could also be a head start to creating an on site garden, as well! These gardens, made with the compost, could range from a little herb garden to a full service garden that provides for the entire restaurant!

"While there's ample enthusiasm over going green, the process is not without hurdles," (Martinelli 2009). A chef who switch over to green methods after already being open said that the hardest part was breaking old habits. Employees were so used to simply throwing all waste in the same bin and using paper products carefully that it can be hard to stop right on the stop. Although it would take some time and initiative, the sacrifices are definitely worth the sustainable efforts. Another argument is that the volume of local product isn't enough for all restaurants (Martinelli 2009). This might restrict menu items or the local food they order.

Overall, I think this article had some great information about restaurants and going green. Although it can be dificult, there are many restaurants in the industry who are taking on the challenge, and with great rewards! This article shows that it doesn't require reconstructing or redesigning an entire restaurant to take a step towards sustainability. The action could be as small as begining to recycle, planting an herb garden, or changing food purveyors. It is also good to have restaurant names and cities who are currently taking steps towards sustainability, it gives hope and inspiration to those restaurants looking to take the leap.