Going green isn’t always easy, especially for restaurants. Combine an energy-intensive industry, the challenge of retrofitting largely rented spaces and the relatively high up-front cost of energy-efficient upgrades, and you’ve got an uphill struggle.

There’s no cookie-cutter solution for going green that will suit every restaurant—and that’s showcased in a recent article from Foodservice World magazine. The article highlights two restaurants—Rocky Mountain Flatbread in Vancouver and South St. Burger Co. in Toronto—that have implemented environmental measures that have captured the attention of the industry and their customers alike.

So what have they done? Take your inspiration from this:

  • Rocky Mountain Flatbread not only uses energy efficient appliances and water-saving technologies, but also composts, tries to maintain a zero-waste menu and provides biodegradable take-out containers.
  • South St. Burger, a newer chain restaurant, installed an efficient HVAC system, air-cooled ice machines and LED lighting, as well as low-flow toilets and taps.

What kinds of energy efficiency measures have you implemented at your restaurant—small steps, or full-blown retrofits? Share your experiences in the comments section.

Read the complete article here.

Image credit: L-plate big cheese