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INFOGRAPHIC
Industry Update
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WASTE NOT, WANT NOT
Restaurant and food service operators are integrating sustainability practices into their daily business operations.
The National Restaurant Association examined what measures restaurateurs are taking to conserve resources and operate more sustainably. The association surveyed 500 restaurant owners and operators about their environmental efforts and sustainability opportunities and challenges within their operations. More than 1,000 consumers were also surveyed about the best methods for restaurants to promote sustainability practices to customers.
The results show that restaurants of all types are innovating and making progress. From independent operators to large restaurant chains, the food service industry is reducing its energy and water consumption, minimizing waste creation, and connecting with environmentally aware guests. Read the full study at restaurant.org/newsronmentally aware guests. Read the full study at restaurant.org/newsresearch/research/state-of-restaurant-sustainability. research/research/state-of-restaurant-sustainability. WHAT WATER-SAVING EQUIPMENT DO RESTAURANTS USE?
LOW-FLUSH TOILETS 44% FAUCET AERATORS* 27% HIGH-EFFICIENCY PRE-RINSE SPRAY VALVES 26% TANKLESS WATER HEATER 24% MOTION-ACTIVATED TOILETS OR FAUCETS 21% WATERLESS URINALS 11%
Energy & Water
Hospitality businesses (including hotels) and food service operations account for nearly 15 percent of commercial/institutional water use in the United States, according to the U.S. Environmental Protection Agency’s (EPA) WaterSense program. In a typical full-service restaurant, food preparation drives more than a third of energy consumption, according to the EPA’s En ergy Star Guide for Cafés, Restaurants, and Institutional Kitchens. *Adding these devices—which cost about $3 each—can reduce hot-water use at a hand sink by 60 percent. The savings: Based on as little as 15 minutes of use per day, installing just one faucet aerator at a hand sink could save 9,000 gallons of hot water per year.
79%
of restaurant operators use CFL or LED lighting
61%
of restaurant operators use programmable HVAC thermostats
PERCENT OF RESTAURANT OPERATORS THAT USE ENERGY STAR-RATED APPLIANCES:
46% REFRIGERATORS 41% FREEZERS 41% ICEMAKERS 25% DISHWASHERS 22% FRYERS
Managing Waste
56%of restaurant operators say they buy at least some packaging or supplies that are certified as compostable
72%of restaurant operators say they buy at least some packaging or supplies that contain recycled materials
PERCENT OF RESTAURANTS THAT RECYCLE:
65% CARDBOARD AND PAPER 64% FATS, OILS AND GREASE 29% ALUMINUM OR METAL CANS 29% RIGID PLASTICS 26% GLASS
14% of restaurant operators say they compost at least some food waste PERCENT OF RESTAURANT OPERATORS THAT CITE THE FOLLOWING REASONS FOR NOT COMPOSTING FOOD WASTE:
39% LACK OF COMPOSTING FACILITY 36% INSUFFICIENT SPACE 27% TRANSPORTATION CONSTRAINTS 26% DON’T KNOW HOW TO GET STARTED 25% PEST OR ODOR CONCERNS 23% MANAGEMENT OR BUILDING CONSTRAINTS 15% LOCAL ORDINANCES AND REGULATIONS 31% OTHER/DON’T KNOW
Consumer Insight
Environment sustainability ranked as the No. 9 restaurant trend in the National Restaurant Association’s “What’s Hot” annual survey of American Culinary Federation chefs for 2018.
Does the restaurant make efforts to reduce food waste? 55%
PERCENT OF CONSUMERS WHO CONSIDER THESE IMPORTANT FACTORS WHEN THEY CHOOSE A RESTAURANT:
Does the restaurant recycle things like plastic, bottles and cans? 51%
Does the restaurant donate leftover foods? 50%
Does the restaurant conserve energy and water? 45%
Does the restaurant use environmentally friendly packaging? 45%
