Keep RestaurantThe “Getting Started” tab contains no new information. It asks you to do your homework and research the project before committing to it, do an assessment to see what you need to fix, and develop a plan with measurable goals. This is nothing new and just common sense. Under the “conserve energy” tab, it says that all restaurant businesses are like mini power plants. Power plants produce more energy than they consume. If you produced electricity, you could sell it for more than food and drink. If they don't explain this very important fact to you, what else will they fail to guide you on? They display a pie chart that shows the percentage of where the energy is being used. The share of HAVC is 28 percent. Two paragraphs later they say HAVC is almost 30 percent. Again, they don't represent the facts, making a bad situation seem worse than it is. Under “Startup and Shutdown Schedules,” they compare the annual cost of operating a broiler and a fryer. These are two different pieces of equipment and are not interchangeable. Again, this confuses someone looking for information. There is a page for tracking your water usage, but absolutely no advice on how to know where or what you might need to change to stop leaks. He asks you to read your water bills to see if anything is going on. You'll also need to keep track of the weather, events in the area, and whether you're letting the soccer team you sponsor wash their car. Below the latest news is a link to the May 12 meeting on sustainability, the business council's zero waste agenda. conference (NA nd). The article says nothing about how to achieve zero sustainability. He simply says that once you start a program, you have to be persistent. I don't... middle of paper ...... timeline so you know what steps need to be taken and when. I believe this is more than just information that all restaurateurs should know on this site, but if I had to limit myself to just one. This would be where to find restaurants in my state. This way I can meet the owners and get an honest opinion of their feelings about how GRA has treated them. The environmental effects of any business that does not go “green” will contribute to the depletion of natural resources. They will contribute to air pollution, especially if they get their energy from coal, use too much water, irresponsibly add waste paper, plastics and food to landfills. /conserve.restaurant.org/HomeN.A. nd) Green Your Restaurant Retrieved May 26, 2014 from http://dinegreen.com/