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CONSERVE: Environmental Incentives.

September 5, 2008
Many Washington metropolitan area restaurateurs are finding that business-friendly environmental initiatives help them not only better serve customers, but also save money by “going green.” Roughly one-quarter of restaurant operators plan to devote a larger proportion of their budget to green initiatives this year, according to National Restaurant Association research.

Washington metropolitan area restaurateurs have also increasingly taken to recycling resources as a routine business practice. A national survey shows that three in four restaurants buy products from recycled materials, and across the country more than three in four recycle fats, oils and grease.  The survey also shows that more than half of all restaurants recycle paper.

To find out more about this and other initiatives that are shaping the future of America’s restaurant industry, visit The site may help you make decisions that will not only help the environment, but help your restaurant’s bottom line.