Green Hospitality Initiative Resources

Free Download

• The Green Hospitality Initiative Workbook - Click Here to Download
• "The Green Restaurant Challenge": An Audio Powerpoint Presentation - Click Here to Download

GHI Original Articles

• Restaurant Safety - Keys to Preventing Accidents & Incidents
  
• Rescuing Leftover Cuisine
• The Carbon Neutral Checkout™ Program
• The Challenges Restaurants Face in Going Green by Alan Someck
• Why Should my Restaurant Compost in NYC?
•  Dangers of Restaurant Cleaning Chemicals by Alan Someck
• GHI Case Studies by Casey Heil
• GHI in Total Foodservice News: NYSRA Launches Added Value Green Hospitality Initiative
• Hazardous Chemicals in the Restaurant Industry by Casey Heil
• Technology Upgrades Create Opportunities for Employee Behavioral Changes by Evadne Giannini and Jeffrey Domanski
• ECA. Make your Own Cleaner, Degreaser and Sanitizer out of Water and Salt  by Samantha Levy

Hospitality Green Cleaning Challenge Resources
The Green Hospitality Challenge (GHC) is a project funded by the New York State Pollution Prevention Institute, via a grant from the Environmental Protection Agency, for the purpose of educating and training the restaurant industry on the value of using non-toxic cleaning and pest control chemicals in their operations. Read more.

Hospitality Green Cleaning Challenge Resources:

• "GHI Green Cleaning Hospitality Training Guidelines and Tools: Lessons Learned" Program Overview
• Hospitality Green Cleaning Challenge - Case Study by Alan Someck View Case Study
• "Is Your Restaurant Unknowingly Exposing Your Customers and Staff with the Use of Toxic Cleaning and Pest Control Chemicals?" An Audio Powerpoint Presentation
• "The Green Restaurant Challenge" - Presentation by Alan Someck Printable Presentation
• "Toxic Chemical Hazards In the Restaurant Industry" - Presentation by Alan Someck Printable Presentation

The Green Hospitality Water Challenge
The Green Hospitality Water Challenge (GHWC) is a project funded by the New York State Pollution Prevention Institute, via a grant from the Environmental Protection Agency, for the purpose of educating and training the restaurant industry on the value of conserving water in their establishments.

• "The Green Hospitality Water Challenge": Powerpoint Presentation
• "Is Your Restaurant Losing Thousands of Gallons of Water and Hundreds of $ of Profit Down the Drain Every Day?" Printable Brochure
• Water Challenge Case Study by Alan Someck  PDF Article
• Green Hospitality Water Challenge by Alan Someck PDF Article
• Spill Response Fact Sheet PDF Article
• Dumpster Fact Sheet PDF Article

General Information on Greening your Restaurant:
Why Green my Restaurant?
These articles are good introductions as to why and how your restaurant can adopt sustainable practices.

• Sustainable: The greening of the hospitality sector by Frank Jossi
• Restaurants Produce Green Profits Entrepreneur.com
• Can Restaurants Go Green, Earn Green? USAToday.com
• Going 'Green' Appeals to Restaurant Customers' Tastes BusinessNewsDaily.com
• Diners May be Willing to Pay More to Eat at 'Green' Restaurants ScienceBlog.com
• Technology Upgrades Create Opportunities for Employee Behavioral Changes by Evadne Giannini and Jeffrey Domanski
• Building a Local Certification for Green Restaurants University of Chicago

Who's doing it and how?

• Running a Sustainable Food Business by Mary Cleaver, Owner, The Cleaver Co.
• Boston's Taranta: A Green Restaurant Success Story CookingForProfit.com
• NYC's Home to America's First Eco-friendly and Organic Restaurant GreenStrides.com
• Spotlight on GustOrganics Laurie Christopher of Green Tracker
• Operating in Good Faith QSRMagazine.com
• GHI Case Studies by Casey Heil

How can I Profit and Go Green at the Same Time?

• Green Restaurants, Higher Profits AgileChef.com
• 10 simple Ways to Profit from Operating an Environmentally Friendly Space Restaurant-Hospitality.com

Reducing Hazardous Chemical Usage
Protecting customers and retaining staff

• Dangers of Restaurant Cleaning Chemicals by Alan Someck
• Hazardous Chemicals in the Restaurant Industry by Casey Heil

Food Waste
Challenges and Opportunities

• Waste Management as a Core Business Strategy at Baldor by Dana Mitchell
• Food Recovery Challenge Article by Rachel Chaput
• Food Waste Education Key to Composting's Success by Michael Virga
• Sparing Sewers All The Restaurant Grease New York Times Blog
• Why Should my Restaurant Compost in NYC?
• PlaNYC calls on Restaurants to Reduce Food Waste by 2030
• Free Waste Oil Pickup in NYC, Turn your Cooking Grease into Biodiesel

Sustainable Design

• Sustainable Design for Non-Minimalists GrizForm by Brooke Loewen and Michelle Bove of GrizForm

Supply Chain & Food Sourcing
What customers want… Local, Sustainable, Organic

• Restaurants and Sustainable Food Sourcing - A Glimpse at the Economics by Nancy Himmelfarb (sustainability consultant)
• Restaurants: Trends in Sustainable Food Sourcing by Nancy Himmelfarb (sustainability consultant)

Energy Use Reduction to Save Money

• Restaurants Save Money and the Environment With the Energy Star Program  - About.com
• Making Restaurants Efficient - Simple Energy Fixes Increase Profits  - CleanTechies.com (blog)
• Energy Star Guide for Restaurants Putting Energy into Profit - EnergyStar.gov
• CFL vs. LED Lightbulbs: The Great Debate  - Networx.com
• What You Should Know Before Choosing an Energy Supplier  - NY Public
• Transformative Wave’s CATALYST RTU Upgrade - NYSERDA
• NYSERDA Catalyst Summary for NYSRA - NYSERDA

Service Commission

• Controlling the Uncontrollable: Managing Restaurant Energy Usage Delivers the Green - Greener Business, Greater Profits Powerhouse Dynamics

About GHI!

• NYSRA Launches Added Value Green Hospitality Initiative Total Food Service