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What are common green practices at restaurants?

A substantial number of operators are practicing sustainability, new National Restaurant Association research shows. According to the NRA’s new survey, restaurants are interested in implementing environmental practices into their plans.

Conducted earlier this year among 1,000 fullservice and quickservice operators, the survey found that nearly three quarters of operators recycled used fryer oil, fats and grease. More than six in 10 recycled their cardboard and paper, used compact fluorescent lighting and bought products made of recycled materials. About three in 10 installed faucet aerators to conserve water.

Key findings determined that:
74 percent recycled their used fryer oil, fats and grease
66 percent recycled cardboard and paper
63 percent used compact fluorescent lighting
61 percent purchased products made of recycled materials
48 percent installed low-flush toilets or waterless urinals in the back- and front-of-the-house
41 percent purchased products that can be composted
29 percent installed aerators on faucets
22 percent donated leftover food to food banks or similar organizations
17 percent composted food waste.

“More operators are looking at ways to increase efficiency – environmentally and fiscally,” said Scott DeFife, the NRA’s executive vice president of policy and government affairs. “Restaurateurs today know a lot more about how sustainability can reduce utility costs and, in some cases, increase profitability.”

The survey also asked restaurateurs about composting, food donation, energy efficiency and how they handled their used fryer oil.

Download the full report.

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