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Five areas that can help restaurants improve sustainability

April 22, 2013

CINCINNATI — Identified by the National Restaurant Association (NRA) as a top trend for 2013, sustainability continues to rank high on the list of what consumers expect most from restaurants, according to a press release.

To help owners and operators reduce waste, water and energy use this Earth Day, April 22, Cintas Corporation today identified five commonly overlooked areas where restaurants can improve their commitment to sustainability, the release stated.

According to the release, the top five most overlooked areas for sustainability improvements include:

Overlooked area for sustainability improvement #1: Restrooms. Let's face it — restroom maintenance is often an afterthought for many QSRs. However, an ongoing restroom maintenance program that keeps surfaces clean from build-up extends the life of fixtures and… [read more]

Overlooked area for sustainability improvement #2: Floor care. To reduce water and energy use, implement programs to protect and maintain floors. According to the Carpet and Rug Institute (CRI), mats that extend six to 15 feet inside an entryway will trap 80 percent of… [read more]

Overlooked area for sustainability improvement #3: Strategic sourcing. By streamlining vendors, restaurants can limit transportation, shipping, energy and paper waste. By communicating sustainability goals with the vendor, you can find further ways to… [read more]

Overlooked area for sustainability improvement #4: Towels and wipes. While sanitizing wipes may be a quick way to keep hard surfaces clean throughout a restaurant, they aren’t the most sustainable option and can contribute to excess… [read more]

Overlooked area for sustainability improvement #5: Cleaning chemicals. Many foodservice operators purchase cleaning chemicals in ready-to-use form, which creates unnecessary packaging, transportation and waste. Using a package-free… [read more]

"As an industry that's been criticized for waste and excess, many restaurants want to limit their environmental footprint. However, sustainability goes far beyond serving food from a rooftop garden or local farmer — it requires a collective effort between the front and back of the house,” said Ann Nickolas, senior director of Foodservice for Cintas.

Click here to read the release in its entirety.