Since most restaurants don’t have the capabilities to power their kitchens with used oil (yet), they might be able to take advantage of a new set of ‘Green Dining’ Best Practices developed by the Environmental Defense Fund in conjunction with Restaurant Associates.

Since most restaurants don’t have the capabilities to power their kitchens with used oil (yet), they might be able to take advantage of a new set of ‘Green Dining’ Best Practices developed by the Environmental Defense Fund in conjunction with Restaurant Associates. The practices were put in place at two restaurants and they paid off big time. Not only did the ‘Green Dining’ practices save over $85,000, they also cut 275 tons of carbon pollution and 60 tons of landfill waste. If you’re part of a restaurant that you think could benefit from instituting some of these basic practices, be sure to check out the Environmental Defense Fund’s Green Dining guide, and learn how to purchase sustainable foods and make your facility more sustainable through cutting chemical usage, using energy efficient appliances, and recycle and compost as much as possible. If it could save two restaurants $85,000 in one year, it’s definitely worth a shot.