Riding the Green QSR Wave: Employees Hop On Board

Recycling, low-flow faucets, LED lighting, and locally grown, organic food products: The restaurant industry has made great efforts to reduce its environmental impact, and now, some employees are joining the movement.

Starbucks stands on solid ground when it comes to environmental practices, literally. “The Grounds for Your Garden program began in 1995 and was developed by a team of store partners (employees) who receive numerous requests for the organic waste from their regular customers,” says a company spokesperson speaking on anonymity. Most stores participate in the program, except where crowded space, limited customer transportation and other factors make it impractical.

“Grounds are packaged in five-pound recycled bags and available on a first-come, first-serve basis,” the spokesperson adds. “Customers can pick up complimentary coffee grounds at their neighborhood Starbucks or ask the store manager or barista for additional information.” 

According to Matt Riley, vice president of human resources for Bruegger’s Bagels, the company encourages its employees to think and act in environmentally appropriate ways that best serve the customer, and the planet. For instance, the company’s switch from plastic coffee stirrers to wooden ones, as well as its bottomless mug, are based on suggestions from team members. And new initiatives might be on the horizon. “We’re now looking at a bottomless bag,” Riley says. Guests who bring reusable bags to Bruegger’s will receive a discount on a dozen bagels. “These steps better represent our brand. This also creates loyalty,” he says. “Customers want to feel they are purchasing from a responsible company.”

Bruegger’s corporate employees also team up with Burlington residents for “Green Up Day,” a volunteer trash pickup project throughout the city and the state of Vermont.  “As part of Bruegger’s Neighborhood Commitment program, Bruegger’s team members that participate receive paid time off for contributing to the efforts,” says Riley.

“The challenge we have is changing habits. Regardless of how psyched you are about a practice, it is important for us to make it easier to do the right thing than the old way.”

Michael Harder, COO, Boloco

Boloco became the first fast-casual chain in New England to earn the Certified Green label from the Green Restaurant Association. While the company has yet to offer employees incentives for devising green practices, Michael Harder, chief operating officer and president of the Boston, Mass.-based chain, says they are “very receptive” to the idea of adopting environmentally sound measures. “Many of our folks are of an age that have grown up with these practices, as well as having been exposed to many others via education,” he says. “The challenge we have is changing habits. Regardless of how psyched you are about a practice, it is important for us to make it easier to do the right thing than the old way.”

Harder notes that effective implementation involves some training and education. “In the case of recycling and composting, it includes different color-specific cans so the separation happens as it should. It means having the team take turns inspecting the cans and separating the mistakes. It reinforces the need to do it the right way, first,” he says. “If each restaurant implemented some of the basic practices, the cumulative effect would be huge.”

According to Roberta Chinsky Matuson, president, Human Resource Solutions in Northampton and Brookline, Mass., all employees can be motivated to “think green,” as long as the philosophy begins at the top. “If management is walking around with Styrofoam cups and the workers are using recyclable cups, it will not be as effective,” she says, but notes that nowadays going green is expected. “The interesting thing in the restaurant industry is that so many workers are younger and this way of thinking is ingrained within them. Environmental awareness is within their fabric, particularly millennials.”