Eat your greens.

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Boston’s NPR station, WBUR, has a real interesting piece on the Green Restaurant Association (GRA), a non-profit environmental consulting group that aims to help “transform one of America’s largest industries into a model of modern sustainability.”

There are almost one million restaurants coast to coast. Each one generating 50,000 pounds of waste, and using an average of 300,000 gallons of water annually. Americans consume 70 million restaurant meals a day. We spend more than $500 billion on prepared foods every year. “That’s larger than many economies in the world,” says Oshman. “If the United Nations were organized by industry, restaurants should be sitting side by side with other businesses negotiating the Kyoto Protocol.”

GRA client and chef Michael Leviton agrees. “It’s philosophically consistent,” says the award winning owner of Lumière, a Newton, MA restaurant. “We’re already local, organic and humane as possible in our food… and we’re naturally trying to do the right thing by the environment and our customers, so it made sense.”

However, Leviton was willing to take the enviro-retrofit only so far. Recycling program, fryer oil conversion to biodiesel, non-toxic cleaning chemicals, and post-consumer recycled kitchen paper towels? Yes, yes, yes and yes.

Fluorescent bulbs in the dining room? Absolutely not. “Especially in a restaurant whose name means light in French,” the Lumière owner says. “People don’t look great under fluorescents, so I’m not about to change that.”

Check out the interactive tour to discover all the ways a restaurant can reduce their footprint – from kitchen design and waste recycling to furniture design.

[wbur]

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