“Consumers everywhere are taking steps to reduce their carbon footprints—or the amount of negative impact one's way of living has on the environment—and commercial businesses are doing the same. On-premise establishments are no exception, bringing in organic cocktail menus, for example, to accomodate customers' desire for a more organic, environmentally friendly approach to going out. But whether you own a small local bar or a megawatt ultra lounge, making small changes towards becoming a “greener” business can make a big difference to your bottom line in more ways than one.

The Green Restaurant Association (GRA), Boston, Massachusetts, is a non-profit organization that helps members of the hospitality industry adopt environmentally sound business practices. Whether your bar is in the beginning of construction, mid-build, or has been running for 20 years, GRA will assist owners in making operational changes according to its Green Restaurant® Certification standards and continue to maintain those standards over time. According to the GRA, these adjustments will change the negative impact your business has on the environment, and can also save you money, bring in a new, eco-aware customer base, and help you stay ahead of legislation by creating a healthier, more efficient business.

In order to become Green Restaurant Certified, bars and restaurants must reach one of three levels (2-star, 3-star or 4-star) based on a point system that is measured by improvements made or installed on-premise. Whether a new build or existing business, all establishments must have a full-scale recycling program, be completely free of polystyrene foam (Styrofoam), and meet a minimum of 100 points (205 for new builds) across the seven GRA Environmental Guideline categories, which include Energy, Water, Waste, Disposables,

Chemical and Pollution Reduction, Sustainable Food, and Sustainable Furnishings and Building Materials. (It should be noted that existing establishments are not required to score points in the latter category, but will receive points if they already meet requirements within it.)

Some of the biggest changes a venue can make deal with energy consumption. Between HVAC systems, water heaters, lighting, kitchen equipment and appliances, and all other electronics set up in your bar (POS systems, TVs, gaming and music, etc.), the on-premise nightlife industry is—according to the GRA—one of the largest consumers of electricity in the commercial sector. Replacing current equipment with Energy Star products, installing weather stripping around doors and windows, or installing lighting timers, can all greatly reduce the amount of energy your venue consumes over the course of a year, as well as save you money on overall operating costs.

“There are lots of products that are marketed as ‘energy efficient’ that might or might not have some official efficiency rating,” says Michael Oshram, CEO and Founder of the Green Restaurant Association. “You may buy something that is more energy efficient, but really there are 50 other products that are 50% more energy efficient than that. You plunk down $400 or $500 for a new piece of equipment, when, for an extra $10 or $50, you get something that is 50% more efficient and end up saving a lot of money and energy every month.” The GRA states that an average restaurant can use 300,000 gallons of water per year. Sinks, dishwashers, ice machines, and bathrooms can all be modified to use less water and dispose of waste more efficiently.

“For example, there are many energy efficient spray valves that market themselves as low-flow spray valves,” says Oshram. “But some of them are twice as efficient as the others. For the same money, time, effort and function, you can save twice as much energy, twice as much water, twice as much burden on sewage, and so on.” Aside from low-flow spray valves, the GRA will award points towards water efficiency for the use of Energy Star kitchen appliances, high-efficiency toilets, waterless urinals, automatic faucets, and signage informing customers that you will only serve water upon request.

Oshram says that the benefits of working with an organization like the GRA are many. Long term, the changes your bar or restaurant makes will not only reduce the amount of energy spent and waste created, but can increase revenue. A recent survey conducted for the GRA by Technomic, a research and consulting firm, stated that 79% of people would rather dine at a Certified Green Restaurant® than not, and 78% claimed they would be more excited to work in an establishment that received the designation. (Technomic, May 2010).

Click here to read the full article "It Ain't Easy Going Green"
in the July/August 2010 Digital issue of Bar Business Magazine