The ‘Garbageless’ Restaurant

Creating a green restaurant takes more then changing the plates.


The ‘Garbageless’ Restaurant

Did you know a typical restaurant produces about 30 litres of food waste every day? Most of that can end up in a dumpster and then landfill.

For US restaurant owner, Justin Vrany of Sandwich Me In, this was a statistic he wanted no part of. Consequently, he’s come up with a green solution for practically everything.

All plastics, paper, glass and cardboard that comes into the store is recycled, and any food or biodegradable waste is composted. What this means is that he’s managed to get the store down to almost zero waste.

“We’re conservative with water for washing, use non-toxic cleaning products, and use renewable energy to power the store,” he says.

The payoff for going green

“It’s taken us almost two years to reach the 30 litres of waste statistic most restaurants experience as the norm. And the best part is, the busier we get, the more people that find out about us and want to support us, the wider our message spreads.

“Our customers would much rather come here knowing that all meat and produce is local, that we have almost zero waste, and we’re making a concerted effort to be sustainable for our kids and for all of us,” Vrany says.

 

Tracy Lee Nicol
About the Author
Tracy-Lee Nicol is the managing editor of Franchise Zone Magazine and deputy editor of Entrepreneur Magazine. She studied her Masters degree in Art History and Visual Culture at Rhodes University and spent the next two years working and travelling in Asia. Her love of people, business and teaching is reflected in telling the stories of entrepreneurs, franchisees and franchisors, inspiring others to take the leap to being their own boss and bringing about positive change in South Africa.

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