Introduction
The National Restaurant Association is an organization established in 1919 and brings together 380,000 businesses in the restaurant business, their suppliers and non-profit organizations related to this industry. This association has a website that provides its members and the general public with information on issues affecting the industry (The National Restaurant Association, 2010). This report will evaluate the resources found in this website that can assist the restaurant operators to green their operations, what they need to know about green operations in this website and the environmental effects of those operators that refuse to green their operations.
Resources to help operators switch to green solutions
In this website there is enough information to help a restaurant operator to switch o green solutions. Once an operator decides to go green, the website first gives him/her a checklist which can be downloaded as a brochure on the simple daily tasks that he/she can implement in order to conserve energy and water thereby saving utility costs. This checklist contains first a portfolio manager linkage where an operator can be able to lay down and calculate their energy reduction targets after signing up. It also gives a list of the appliances to turn off when not in use and a reminder to turn off lights when not in use, simple measures to take or conserve water and procedure to develop a maintenance schedule that ensure conserving water and energy and finally how to involve employees in these efforts.
The website also gives a linkage on resources available for operators greening their operations from both their state governments and federal government. Organizations offering resources and support in promoting sustainability in this industry are also listed and their linkages given so that operators can access them. These are divided into those in sustainable construction, energy efficiency, food and beverage, power and waste and recycling. The operators in green operations will find these resources very useful as it becomes easier to access help and information whenever they need them.
The website also posts news and events that have happened or are about to happen in the industry that have a bearing in conservation. It also brings information on new conservation innovations in procedures, appliances or materials and how they are used, where to find them and who have them. Forums on information sharing, conferences, trade shows and expos on issues related to the industry are also put in the calendar on this website.
The green operators also sign up for the competition on the Restaurant Neighbor Award run by the National Restaurant Association and American Express in this website. This is a prize given annually to restaurateurs who have put into practice outstanding community projects. The winners take home $20,000 (The National Restaurant Association, 2010).
Background information
In the Restaurant association website there is not enough information to convince new operators to green their operations. For businesses, profit margins are very important and therefore in order to convince one to make initial costs to implementing sustainable practices and infrastructure they must be convinced of how these will translate to increased sales and profits. The website should contain the information on these practices and fixtures, how to install them their cost and other features, where to get them and who to consult and how and when they are expected to bring returns. This should also include information and data on the latest research on such aspects (Botkin & Keller, 1995).
Information that all restaurant owners need to know
Restaurant owners need to know there are federal energy tax deductions offered to business buildings that are saving energy in cooling and heating as per the ASHRAE Standard 90.1-2001 and that energy expenditure consumes 30 percent of a buildings budget per year and that energy costs are increasing by 6 to 8 percent annually. They also need to know that it’s the little steps or practices that are ignored that cost the restaurant a huge budget every year and which are inexpensive to implement such as repairing broken faucets, switching off lights when not in use and sweeping off debris on areas to be washed before washing among others that saves a lot of dollars in long term.
Sustainable practices in the restaurant business save a lot of dollars in for the owner in terms of reduced budget and also in tax reductions from the federal government. It also saves our planet for the future generation by reducing wastes, saving nonrenewable fuels, portable water and reduction in carbon which causes global warming and climate change.
The restaurant operators need to know about the advocacy and representation issues posted in the website by the association. These are on the issues affecting the industry and the partners they can join hands with who work on behalf on their businesses. Currently they can learn on how the Health care reform and menu labeling laws will affect their businesses (Green Seal, 2009; The National Restaurant Association, 2010).
Environmental effects of restaurants that refuse to go green
Restaurants operating conventionally put strain to water resources. Fresh water is a critical resource which can easily be depleted at least at the local level and restaurants uses a lot of water in the kitchen, washing and cleaning, toilets and food preparation. This can bring about water shortage and destruction of water supplies. They also generate large volumes of waste water which overload the municipal sewerage systems which can lead to environmental pollution (Botkin & Keller, 1995).
Conventionally operated restaurants also create pressure on food resources such as fish, vegetables and others. Over fishing of wild fish has been reported on various parts of the world which is predicted to deplete the world sources of wild fish. This will destroy the ecosystem balance of such habitats. This has also led to high demand for food resulting in rising prices (Botkin & Keller, 1995).
Moreover, restaurants are major consumers of energy as they contribute to 7 percent of all energy used in commercial buildings in US. Restaurants with no measures to conserve energy will lead to increased energy use and therefore the resultant effects of increased energy use such as depletion of non renewable energy sources. Energy costs also having been rising by 6 to 7percent per annum which increases the costs of operation and therefore increased food prices (Green Seal, 2009).
Reference List
Botkin, D. B. & Keller, E. A. (1995). Environmental Science: Earth as a Living Planet. Wiley.
Green Seal (2009). Energy Conservation: Green Seal Guide for Restaurants and Food Services. Web.
The National Restaurant Association (2010). An Environmental Initiative of the Nationa Restaurant Association. Web.