I have two reasons why I'm dedicating a two-part series to green restaurants. The first is that restaurants account for one-third of electricity consumption within the retail market space, making them the largest single user. And each year the average restaurant generates 100,000 pounds of garbage while consuming approximately 300,000 gallons of water. Restaurants have an important role to help the United States achieve a cleaner environment, conserve water supplies and reduce our dependence on increasingly expensive fossil fuels.The second reason is that business opportunities in today's "Green Economic Revolution" abound. It's a grass roots phenomenon with restaurants blazing a path of innovation in sustainability that produces cost savings and, most importantly, alignment with their customers' increasing desire to buy green. Most of the lessons learned apply to all businesses.
One of the leaders in the Green Economic Revolution is Michael Oshman, president of the non-profit Green Restaurant Association (GRA). Content Continues Below
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