Greens mean much more than salads at restaurants today.  Forward thinkers throughout the hospitality business are making ever more local, sustainable and environmental choices to give themselves a new competitive advantage through the old strategies of ‘reduce, reuse, and recycle’ including recycling spent cooking oils to be used as biodiesel fuel in the bus that takes hikers to the West Coast Trail.   Commonplace waste, through reduction implementation can flow straight to the bottom line.  Another trend is to manage resources for more adaptive reuse of materials and equipment.  For example stainless steel counters can be reconfigured, re-polished and reused at significant cost savings, providing work surfaces as good as new at a fraction of the replacement cost with lower environmental impact.  New materials selected should be non-toxic and all new equipment should be energy and water efficient.  Restaurant operators and customers should be cautious today about ‘greenwashing’ which is when companies sell a product or service called ‘green’ when it is not.  This is why we are careful at the eco Design Gallery to select only from trustworthy suppliers.  Standard best practices involve the increased use of natural light, sourcing local product supply, utilizing local artists and craftspeople, building and operating with non-toxic local materials, energy efficiency, using experienced and recognized sustainable design consultants Sustainability is the capacity to endure and being able to maintain continuous operation through evolving trends and market shifts is the hallmark quality of successful restaurants.

Model Project:

RADARS ROOST, bamboo table tops, parallam counters, energy efficient lighting & appliances

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