Study: Today's Restaurants Practice Sustainability
The National Restaurant Association, Washington, D.C., unveiled new research that shows a substantial number of restaurant operators are implementing sustainability best practices into their businesses.
The survey of 1,000 full-service and quick-service operators found that nearly three quarters of operators recycled used fryer oil, fats and grease. More than six in 10 recycled their cardboard and paper, used compact fluorescent lighting and bought products made of recycled materials. And, about three in 10 installed faucet aerators to conserve water.