Here are some candid remarks from an assortment Certified Green Restaurants^®:

Our new Certified Green Restaurant^® status verifies our hard work and helps our customers understand that the practices we have in place are real, and not just claims... The GRA has helped us work with vendors to get better green products, and to cut our operating costs.

Kevin Gross
Tex Mex Connection

Fork in the Alley Brick Oven Pub is proud to be the first restaurant in Roanoke and the second in Virginia to become a Certified Green Restaurant^®. About a year ago, we noticed that our small pub was producing a huge amount of trash. Not only was it expensive, we knew that all that waste was harming the environment. With the help of the Green Restaurant Association we are taking steps to improve the way we live and the way we affect the planet.

Fork in the Alley’s process of becoming a Certified Green Restaurant^® took only 5 months. Currently, we’ve partnered with the City of Roanoke to use a comprehensive recycling system for all products locally accepted. We are also completely free of polystyrene foam ("Styrofoam"), have removed paper towels in the restrooms where we now use high efficiency dryers, and use motion sensors for lighting. We use energy efficient equipment and most of our product is cooked in a wood burning brick oven. To date, we have completed ten GRA-approved environmental steps.

We are hoping that through our efforts, our valued customers will not only have a better experience in our restaurant, but also feel inspired to do their part at home - thereby exponentially improving our environment.

The Green Restaurant Association’s consultants have proven to be exceptional to work with. They’ve made it so easy to find the products we need, and overall just help to guide us through the process. We are looking forward to certifying our second location early next year!

Dave Trinkle
Owner
Fork in the Alley Brick Oven Pub

I just wanted to extend my thanks in helping Roji Tea Lounge meet their goals to become certified. It’s nice to know that the same attention and dedication is given not only to the major establishments, but the smaller size restaurants/cafés as well. The sites you had linked for us were very informative and gave us the direction we needed to make changes to our inventory. Thanks again and looking forward to moving further as a sustainable green tea lounge.

Sincerely,
Christian Van Luven
Roji Tea Lounge

Dear Restaurant Owner:
I'm writing you concerning a very important issue which needs to be addressed properly for the sake of our industry and the resources upon which it depends for success. The environment has become an increasingly visible issue from recycling to the energy crisis.

Our industry is the #1 consumer of America's electricity in the retail sector. It is important for our industry that we take proactive steps to address issues that concern energy, water, toxic cleaners, takeout products, restaurant construction, and more; consumers and employees care more and more about the deterioration of our environment.

In 2001, I had George's join The Green Restaurant Association. In the first year, George's became a Certified Green Restaurant^® and made 9 environmental changes. Upon completion of George's first year, I challenged the Green Restaurant Association to suggest four more changes that would be cost-neutral or profitable. After my head of operations reviewed the GRA's cost analysis, I signed George's for a five-year contract with the Green Restaurant Association.

I'm strongly encouraging your restaurant to join George's and… other restaurants to become a Certified Green Restaurant^®. Why? Because it's the right thing to do, and it makes business sense.

George’s at the Cove

Dear Fellow Restaurateur,
As owner of The Fireplace in Brookline, Massachusetts, I am writing to share with you my experiences working with the Green Restaurant Association (GRA). Moving toward environmental sustainability is an important mission for our industry for many reasons, including our heavy dependence on water and non-renewable energy sources.

I am proud of my decision to join the Green Restaurant Association in 2004. Within three months, the GRA helped The Fireplace become a Certified Green Restaurant^®. In our first year, the GRA guided our restaurant toward four new environmental changes, saving water, natural gas, electricity, sewer fees, and landfill space. We also cut down on the resources used to make napkins, paper towels, and other paper products. I realized about a 45% return on my investment in one year and cut approximately $1200 off my annual operating costs.

Not only am I pleased with the financial results of my decision, I also know that my association with the GRA has inspired employee morale. With a staff of forward-thinking young adults at my restaurant, contributing to a green and bright future for Boston is a significant priority. Prospective applicants are impressed and encouraged by our restaurant’s commitment to environmental concerns, while current employees are inspired to continue working for a business that has demonstrated a commitment to their future. Having the GRA Certification signs on the front of my restaurant and on my website communicates that The Fireplace is not only a successful restaurant, but it is also a restaurant that cares about the health and success of our community.

Sincerely,
Jim Solomon
Fireplace, Owner