WASHINGTON, D.C.—The National Restaurant Association 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.
“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 website 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 because 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.”
Positive Impact on Profitability
“Restaurant profit margins are typically only 3 to 9 percent of total revenue,” added Jerry Lawson, national manager of the Energy Star Small Business & Congregations Network. “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 percent 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 checklist of energy- and water-saving tips to get Conserve/EPA Energy Star Challenge participants started. The checklist 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.
Consumers Favor Green Practices
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 quick-service 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 website 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.
