Three Chain Leaders Sound Off on Top Green Initiatives to Implement Now

Mention the word “green” in these environmentally aware times and several things might spring to mind: energy-saving appliances, organic soap or reusable shopping bags. Executives from three quick-service chains offered some thoughts on the green movement relative to the restaurant industry.

When John Pepper, CEO and founder of Boston-based Boloco, started his business, he committed to offering only naturally raised meats, adhering to strict recycling standards and conserving energy. He continues to follow these initiatives and works to build guest and team member habits that will reduce negative environmental impact in the future. “We now dub the ‘trash’ bin as the ‘Trash (I Don’t Care)’ bin as it reminds people who toss everything into the trash that they are choosing to do so,” he says. Boloco also labels its cups, bowls and other items as “recycle,” “compost,” or “trash” as part of its branding design to simplify disposal for customers.

Vaughan Lazar, one of the founders of Pizza Fusion, headquartered in Fort Lauderdale,  notes that the industry as a whole appears to be focusing on restaurant design and packaging. “Owners are looking at effective equipment such as energy-saver toilets and sinks, switching out spray nozzles. These things can save tons of water.” He adds that simple practices like changing light bulbs, using digital thermostats and fixing leaky faucets, allows a business to go green without breaking the bank.

A strictly organic company, Pizza Fusion obtains as many ingredients as possible from nearby farms. “Sourcing food locally helps us green our operation. It’s at the core of every green initiative list,” says Lazar. Pizza Fusion’s use of hybrid delivery vehicles further demonstrates the company’s commitment to the green movement.

Like many other quick-service restaurants, Subway places packaging, energy reduction and using environmentally friendly cleaning products at the top of its green list, according to Elizabeth Stewart, marketing director in charge of corporate responsibility and sustainability initiatives. “We have pilots to reduce the bags we use. Some franchisees are using diamond baskets so there is no bag or wrap involved.” She notes that reusable bags will be introduced at the end of May.

"...simple practices like changing light bulbs, using digital thermostats and fixing leaky faucets, allows a business to go green without breaking the bank." Vaughan Lazar, Pizza Fusion co-founder

Switching to phosphate and ammonia-free cleaning products, such as Subway’s “instant strip,” helps maintain a purer environment. “All the cleaning chemicals are on the strip. You put it into a dispenser and add water,” Stewart says. “This way you are not shipping out gallon jugs, which reduces green house gas emissions. It amounts to 38,000 metric tons, which translates to taking five trucks off the road.”

Subway has put together several green initiatives to create “eco-stores.” Stewart says the company has opened six ecologically aware restaurants, three of which have earned LEED (Leadership in Energy and Environmental Design) certification from the U.S. Green Building Council (USGBC). “We operate an environmentally friendly business so are green from beginning to end,” she says. Les Winograd, Subway’s public relations specialist, adds, “The eco-store is a showroom for franchisees. If they are not opting for a full eco-operation, they can take certain aspects and apply them to their own stores.”

Pepper advises quick-service owners/operators to “just start small.” “Stay focused on initiatives that you find interesting and implement them well,” he says. “We look at it as exercise – in order to stay in shape, you have to constantly practice. Big changes are on the horizon, but if you aren’t in the habit of adapting, when finally called upon to do so, you simply won’t have the organizational ‘muscles’ trained to actually execute those changes.”

Boloco will literally exercise its muscles when it blends shakes and smoothies at events this summer using stationary bicycles. “This isn’t just about being green. It’s about becoming less dependent on oil to support our country’s needs,” Pepper says. “But the two, I think, go hand in hand and that’s exciting.”

Lazar predicts that the industry has yet to see a tipping point. “Greening is still in its infancy,” he says. “There is a misconception that green costs money. But simple things make a difference.” 

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See also GRA and National Restaurant Association Continue to Lead Environmental Charge for Restaurants and Riding the Green QSR Wave

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