Green Hospitality Initiative Resources
Free Download
GHI Original Articles
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:
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.
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.
Who's doing it and how?
How can I Profit and Go Green at the Same Time?
Reducing Hazardous Chemical Usage
Protecting customers and retaining staff
Challenges and Opportunities
Sustainable Design
Supply Chain & Food Sourcing
What customers want… Local, Sustainable, Organic
Energy Use Reduction to Save Money
Service Commission
- 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
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
- NYSRA Launches Added Value Green Hospitality Initiative Total Food Service
About NYSRA
The New York State Restaurant Association has been giving restaurateurs the power to succeed since 1935. The Association provides a platform for statewide cooperation and leadership on advocacy issues, along with valuable support services to members. |
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