An assessment from the Green Restaurant Association can help you become more environmentally sustainable by doing the dirty work for you.

In a new monthly column, we’ll be focusing on green issues specific to this industry. Everyone knows it’s the right thing to do, but making the first step can be a daunting task, particularly if you don’t know what to do first. For restaurateurs who are thinking about going green, we contacted the Green Restaurant Association to learn about their services. Headquartered in Boston, though they’re available in 30 states, the GRA offers ways for all sectors of the restaurant industry to become more environmentally sustainable, through consulting, marketing and research. “We’re looking at the environmental expertise, but also the psychology of it,” stated Michael Oshman, executive director and founder. While it’s great if restaurateurs try to make greener choices on their own, Oshman recommends that they call the GRA in the beginning. “We’ll make a plan and do an environmental assessment,” he explained. “We may have a way to do it that’s more cost effective. Like anything important, it makes sense to do it right.”
 

With countless claims of products being environmentally friendly, it can get overwhelming if you don’t know where to start. An environmental assessment from the GRA will look at everything in a restaurant – floor to ceiling. They cover everything from the cleaners used, boxes, produce, garbage and even what the building is made of. “We come in and look at, say, the bathrooms and what toilets, cleaners and toilet paper they should be using. We look at everything they spend a dollar on and this can create an environmental difference,” Oshman stated.

 

If you’re interested in becoming more environmentally sustainable and helping the environment, an assessment from the GRA may be something to look into. With packages starting at $700, it may ultimately save you money. “Implementation may cost you $5,000 but you may save $10,000 in the long run,” Oshman explained. “Some restaurants want to do the right thing and some think of the media coverage they’ll gain from it.”

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