Tuesday, December 9, 2008

Maximum Profits and Minimum Costs

An article was posted on the The Financial Express website with some fascinating statistics on why sustainable restaurants are flourishing in these economic times. Here are a few examples:
- This year it is estimated Americans will spend $558 billion dining out.
- Restaurants account for 33% of all US retail electricity use.
- The average restaurant goes through 300,000 gallons of water a year.
- New York City is the most active city for the Green Restaurant Association followed by Boston.
- According to the National Restaurant Association, 62% of adults surveyed say they are likely to choose a restaurant based on how environmentally friendly it is.
- As an example, Jose Duarte, chef-owner of Taranta, reports composting and recycling costs him 30% less than traditional trash service. It also saves large amounts of energy. By composting 63.7 tons per year, Duarte figures, he saves 10.19 metric tons of carbon equivalent, or 422 trips from Boston to New York in a Prius. By replacing one conventional light bulb with a compact fluorescent one, he says, he can save $35-45 a year. “Do you know how many light bulbs a restaurant has?” And I will add to that, do you know how many hotels and convention centers serve food.
Need more proof? Read/share the whole article on The Financial Express website http://www.financialexpress.com/news/green-restaurants-move-up-the-menu/395529/1

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