"Going green" is currently trending with every sector of the market, and food service is no different. If you are interested in turning your restaurant into an environmentally friendly business, or if you are interested in starting one from scratch, you are in luck! Here are seven steps that will transform your restaurant and save you some money in the long run.

1. Prioritize Energy Efficiency

There are plenty of opportunities to cut excess energy consumption around the kitchen and dining areas. Installing LED lights throughout the establishment and smart sensors to automatically dim or turn off lights and equipment when the building is vacant can reduce your electricity consumption. Replacing old appliances with new efficient restaurant equipment will also cut energy costs.

2. Invest in Alternative Energy

Between tax credits and steadily decreasing installation costs, solar systems are steadily becoming more affordable. Investing in solar or wind energy systems can help your utility costs long-term, giving you energy autonomy and significantly reducing if not eliminating your draw on the power grid.

3. Use Recycled Products

Rather than relying on disposable paper or plastic supplies, you can reduce your carbon footprint by relying on reusable items like cloth napkins, metal flatware, and reusable plastic cups. You can also opt for recycled produces like kitchen mats and takeout boxes. Using recycled supplies helps to keep materials in circulation rather than adding more treated papers and plastics to the garbage dumps.

4. Select Sustainable Local Food Sources

Rather than relying on mainstream suppliers of frozen, processed, or imported goods, you can do your part to help create a sustainable local food network by sourcing your meats, fruits, vegetables, and other ingredients fresh from local suppliers. This not only improves the quality of food goods in circulation but also helps give a needed boost to other local businesses.

5. Grow Your Own Food

Even if you source locally, you can also supplement your food supply by growing a garden to supply some of your fresh ingredients. Growing foods like tomatoes, peppers, cucumbers, and potatoes can potentially reduce your supply expenses while greatly improving the quality of your menu items! Fresher food is always better, and food straight from your own garden is as fresh as it gets.

6. Order Everything in Bulk

Everything on your menu should be as efficient as possible to make. That means having everything you need on hand at all times and not relying on frequent, expedited orders to get special ingredients restocked just in time. Planning ahead and ordering supplies in bulk reduces the number of shipments you will be receiving and keeps everything on your menu ready to order at a moment's notice. Just make sure your menu items use ingredients that are easy to source.

7. Reduce Portion Sizes

While this may not be viewed favorably by some of your guests, chances are that your current dish portions result in wasted food. A good strategy is to gauge how much food per dish is being wasted on average and reducing the portions accordingly. This way, you will save your inventory, while still supplying your guests with enough food to satisfy them. As an added benefit, you will possibly even sell more appetizers and desserts if your entrees are smaller.

8. Reduce Cooking and Prep Waste

Think outside the box and imagine all the ways that food can be wasted during prep and when being cooked. Try finding uses for good portions of meats and vegetables that are culled during food prep. For example, you can use trimmed fat and bones to render broth necessary for multiple dishes. Unappealing vegetable trimmings taste just as good in a stir-fry, and certain leftovers may be useful for the following day's special.

Turning your restaurant into a green business is not an overnight process. It will take some careful planning and consideration to prevent disrupting service. You can also shift into a green business model a little at a time. The key is to find new ways to reduce waste and improve efficiency while maintaining great quality service.