Running a restaurant isn’t cheap, and every little expense adds up. But what if you could save money while also helping the planet? By reducing waste and saving energy, your restaurant can save money. Making small eco-friendly changes can also help attract customers who care about the environment.
Below, we’ll break down six simple ways to go green without breaking the bank.
Why Should Your Restaurant Go Green?
First, let's talk about the benefits of becoming a sustainable restaurant.
More and more customers want restaurants that are environmentally friendly. When a restaurant goes green, more people will notice and choose to eat there.
Eco-friendly practices can also help restaurants save money over time.
But it’s not just about customer appeal—going green also saves money. Using less food, water, and electricity can help your restaurant save a lot of money. Energy-efficient equipment might cost more upfront, but it saves money in the long run.
6 Ways Your Restaurant Can Go Green and Save Money
Going green doesn’t have to be all-or-nothing. Start with the easy wins—whatever makes the most sense for your restaurant. Even small changes, like switching light bulbs or reducing food waste, can make a difference.
The graph below is from the ENERGY STAR Guide for Restaurants.
It demonstrates the areas where restaurants spend the most money and energy. Each of these areas can be adjusted to help restaurants minimize their impact on the environment.
Invest in Energy-Efficient Kitchen Equipment
Not all manufacturers make commercial kitchen equipment that saves energy, try looking for the ENERGY STAR label! Appliances with the ENERGY STAR label use less power and water, which saves money on utility bills.
For example, the Manitowoc IDT0500A Ice Machine can cut your energy use by 12% and save 23% more water—helping both your budget and the planet.
ENERGY STAR appliances may be more expensive. However, they can save you hundreds or even thousands of dollars each year on utility bills. Most restaurants get their money back in just a few years – then it's all savings!
Not ready to replace large equipment yet? Start small.
Switch to an ENERGY STAR-certified microwave or undercounter dishwasher.
Even one energy-efficient appliance can cut your utility bill!
Reduce Water Waste
Water is essential in any restaurant, but small leaks and inefficient equipment can lead to big waste—and higher bills. Making a few simple upgrades can help conserve water and save money.
Switching to an ENERGY STAR-certified dishwasher is an easy way to cut water use by up to 30% without affecting performance.
Installing low-flow spray valves for pre-rinsing dishes can also make a difference. For example, low-flow pre-rinse sprayers can use as little as 0.65 gallons per minute—compared to the standard 4.25 GPM—dramatically lowering both water and energy costs.
Start simple—check for leaks! A dripping faucet can waste gallons of water every day. Fixing even a small leak is an easy first step to cutting water waste before upgrading equipment.
If you want to know how much water goes down the drain, use the USGS Drip Calculator. It helps you estimate daily and yearly losses.
By making a few smart changes, your restaurant can cut down on waste, lower utility bills, and do its part to conserve an important resource.
Switch to Energy-Efficient Lighting
Lighting makes up about 13% of a restaurant’s energy use—more than you might think!
Switching to LED bulbs can cut that energy use by up to 90%, which means lower utility bills with almost no effort. Start by replacing older bulbs with LEDs, which last longer and use far less power.
You can also install motion sensors in areas like storage rooms, bathrooms, and walk-ins, so lights only turn on when needed.
For the biggest savings, look for ENERGY STAR-certified lighting—designers create these bulbs for efficiency and durability.
Making this simple change is one of the easiest ways to reduce costs and energy use without affecting daily operations.
Use Reusable and Recyclable Supplies
Single-use plastics create a lot of waste, but small changes can make an impact. Swapping out disposable items for eco-friendly alternatives helps the environment and shows customers that your restaurant cares about sustainability.
Switch to biodegradable takeout containers made from bamboo, cornstarch, or recycled paper instead of plastic. Many of these options cost about the same but break down naturally instead of piling up in landfills.
Another easy swap is to use compostable or paper straws instead of plastic ones. Plastic straws are a big cause of ocean pollution.
You can also encourage customers to bring their own reusable cups by offering a small discount. Not only does this help reduce waste, but it also builds customer loyalty by rewarding sustainable choices.
These products are normally made from sustainable materials like bamboo, cornstarch, or paper. Switch to biodegradable takeout containers to eliminate the need for single-use plastic containers.
With reusable cups or containers, you can cut down on single-use products the customer needs. Some restaurants have also started offering discounts to customers who bring their own reusable cups or containers.
These adjustments may seem small, but every little bit counts. Cutting down on waste benefits the environment while boosting your restaurant's reputation. Plus, it attracts eco-friendly diners. Best of all, it doesn't add much to your costs.
Minimize Food Waste
Imagine throwing away bag after bag of perfectly good food every single day. That's what happens in the foodservice industry!
The average restaurant throws away 100,000 pounds of food per year. That’s money going straight into the trash.
Keep a ‘waste log’ for just one week and write what you throw away the most. This quick habit can reveal simple waste reduction opportunities without guessing.
Use leftovers wisely; you can add extra veggies to soups, stocks, or even smoothies. A juicer is a smart tool to stretch your produce—use soft or aging fruits and veggies before they go bad.
Finally, instead of tossing it, donate any unused food to local shelters. Taking these simple steps can save thousands of dollars each year while significantly reducing your environmental impact.
Donate safely, serve your community.
The Good Samaritan Act shields restaurants donating food in good faith to nonprofits.
Help feed your community without legal fears.
Repurpose Food Waste with Composting
Food scraps like vegetable peels, coffee grounds, and eggshells don’t have to go in the trash. Instead of tossing them, composting food transforms waste into nutrient-rich soil that gardeners or landscapers can use.
Some cities even offer compost pickup, making it easy to reduce landfill waste without extra effort.
If your restaurant has outdoor space, you can use composted soil to grow fresh herbs or vegetables. This can help reduce ingredient costs.
Composting reduces trash, saves water, and supports sustainability—all while turning waste into something useful.
By taking small steps towards composting, restaurants can make a big impact on the environment and their bottom line.
Not sure where to start?
Try keeping a small compost bin near the prep station for fruit and veggie scraps.
Even collecting peels and coffee grounds for a week can show how much waste you could divert.
Going green doesn’t have to be expensive or complicated. Start with small changes, like switching to LED lighting or monitoring food waste, and build from there. Every step toward sustainability helps both the environment and your bottom line.
By making eco-friendly choices, your restaurant can save money, attract eco-conscious customers, and contribute to a healthier planet. Why not start with one small change today? You’ll be surprised how much of a difference it makes!
