Three Golden Rules to Going Green in 2010: "Three Golden Rules to Going Green in 2010"
The article touches base on three particular things that businesses should keep in mind in order to potentially go green. Its goal is to help companies, especially restaurants, save money and lower its environmental impact, which is one of the most sought after goals of the new year.
It talks about companies stepping back and taking a look from outside. Each company if it hopes to lower paper and product waster, should do so in order to be successful. Paper and product waste should always be at the top of every companies list to reduce for the savings would be vast. Next is that all employees should be involved in the environmental impact of the company. Meetings that involve employees from all over the organization will also do great for ideas, because one never knows who is going to think of that next big idea.
The last rule is to get involved with your suppliers. Staying in close contact will allow an organization to better assess its products and services for the customers. Better Eco-friendly equipment is an easy way to lower the carbon footprint of a restaurant to as simple as not using water to wastefully.
All three rules are important and if all done efficiently any company will be able to lower its carbon footprint and save an ample amount of money for itself; and is not that every organization's goal?
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Very interesting things stated in this article. One that caught my eye the most was getting the staff involved, I think that is a great idea! Not only does it make the employee passionate about the matter, but if they know nothing about the issue, bringing awareness to them and teaching them how they can help better the situation can open their eyes greatly.
ReplyDeleteGoing green is definitely one of the hottest trends in the foodservice industry today. With everyone about being green and bettering the environment restaurants are a large culprit of not fulfilling their duties to help save the environment. I agree with that companies need to lower their uses of paper and product waste.
ReplyDeletePersonally, being a restaurant manager in a hotel many times the factor of recycling is not always achieved. Either employees are not aware of how to recycle items or the process is too complicated and not made easy and accessible. I believe that if you set your establishment up the correct way that product waste control on be successfully achieved. A lot of times I find that if an extra step that does not necessarily need to be done is too out of a workers way, half the time they are not going to even attempt the task.
I also agree with the last section of the article where it talks about needing to be in touch with more eco-friendly products and equipment. If the establishment has the correct equipment then the energy saving can be amazing. This does not only benefit the environment, but having newer more efficient equipment will also help to lower the energy costs for the restaurant or establishment.