May 18 2009
The National Restaurant Association today launched a new campaign - the National Restaurant Association Conserve/EPA ENERGY STAR Challenge - and is encouraging the nation's nearly one million restaurants, their 13 million employees, as well as their suppliers and guests to reduce energy and water use in establishments. Attendees and exhibitors at the National Restaurant Association Restaurant, Hotel-Motel Show (May 16-19 in Chicago) can learn more by stopping by booth #6300. More information on how to participate is also available at Conserve.Restaurant.org.
"There are many different ways to reduce energy and water consumption in restaurants," said Association President and CEO Dawn Sweeney. "We hope that our Conserve/EPA Challenge campaign will motivate those within our industry to continue their journey toward a more sustainable future. Many of the small steps recommended on our Conserve Web site will make a significant difference in preserving our planet's resources, and may add dollars to some businesses' bottom line."
"The U.S. Environmental Protection Agency is pleased to partner with the National Restaurant Association to reduce energy and water consumption in restaurants," explained Anna Stark, Program Manager ENERGY STAR Commercial Markets. "Restaurants represent an important opportunity to reduce energy consumption across the nation since the average restaurant uses 2.5 times more energy per square foot than other commercial buildings. Energy and water efficiency will improve a restaurant's bottom line as well as help protect and preserve the environment for future generations."
Jerry Lawson, National Manager of the ENERGY STAR Small Business & Congregations Network, added "Restaurant profit margins are typically only 3-9% of total revenue. Controlling costs such as energy and water can make a big difference in a small business' profitability. Restaurants that follow the Conserve/EPA ENERGY STAR Challenge and invest in energy efficiency could realize a 30% return on these investments over time."
By reducing their use of energy and water, restaurants save on utility costs. The Association provides a free and easy check-list of energy- and water-saving tips to get Conserve/EPA ENERGY STAR Challenge participants started. The check-list includes steps such as turning off lights and equipment when not in use, serving water upon request, and motivating employees to reinforce conservation efforts.
Another step encourages restaurant operators to benchmark their current energy and water consumption. By benchmarking, or measuring usage, operators can identify opportunities for savings, validate their efforts, and set goals for future reductions. One tool participants can utilize is EPA's free ENERGY STAR Portfolio Manager, which allows users to set and measure energy- and water-reduction targets.
National Restaurant Association research shows that environmentally sustainable practices are increasingly important to today's consumers. Forty-four percent say they are likely to make a restaurant choice based on a restaurant's efforts to conserve energy and water, and six out of 10 say they are more likely to visit a restaurant that offers food that was grown in an organic or environmentally friendly way.
When it comes to restaurants, operators are steadily increasing their environmental efforts: 27 percent of quickservice operators, 43 percent of family dining operators, 45 percent of casual dining operators and 50 percent of fine dining operators say they will devote more resources to "green" initiatives this year compared to last year.
The National Restaurant Association's Conserve: Solutions for Sustainability initiative aims to help and encourage restaurant operators to increase their environmental efforts while preserving their bottom lines. The Conserve.Restaurant.org Web site contains tips, tools and resources to fit any restaurant operations and budget--in fact, many ideas are low-cost or no-cost measures. EPA, through its ENERGY STAR program, is a partner with the Conserve initiative.
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which is comprised of 945,000 restaurant and foodservice outlets and a work force of 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America's restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.