Environmental Sustainability In The Restaurant Industry
Introduction
Environmental sustainability becomes a trend in the restaurant industry; green practices in the foodservice are now more popular to the consumers. Exert efforts from the different government agencies particularly the department of environment and natural resources to protect our natural resources. The Non-government organization (NGO) and the private industries promote public awareness about protection and preservation of our natural environment. People should start to think all over again on how they can help to protect and preserve the environment for the future generation of mankind. It is only proper that people take care of their environment by having green practices, and the restaurant business is not exempted from this.
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Personal beliefs, moral and values are among the customers looking into a restaurant business. Consumer are now become aware when it comes from the environment, they want a product and services that complies with the standards of being an eco-friendly. Consumers are beginning to recognize the seriousness of environmental problems. That is why, as environmental issues become more important to guests, restaurateurs are looking for ways to reduce waste while saving money and natural resources. Operators practice more ways that are more efficient and environmentally friendly. These so-called sustainable environmental practices of restaurant establishments are called ‘Green Practices’. Green practices are defined as sustainable environmental management methods in which restaurateurs or operators convert natural resources into better outputs or products for the benefit of the environment and financial costs. Most establishments that cater to green practices are called ‘Green Restaurants’. These are establishments that are built for the contribution of environmental sustainability and energy conservation of water and electricity and other …show more content…
It is a United States non-profit organization that provides certification for restaurants to become more environmentally responsible. They rate existing restaurants and food service operations with points in seven environmental categories. These categories are water efficiency, waste reduction and recycling, sustainable furnishings and building materials, sustainable food, energy, disposables, chemical and pollution reduction. The study would like to focus on the green practices of selected food service establishments in the south of Metro Manila, particularly those who are accredited by the Department of Tourism, towards the promotion of environmental sustainability. The researcher would also like to emphasize the components of the 3Rs (Reduce, Reuse, Recycle), waste management, eco-friendly cleaning materials, and energy conservation in the
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