Restaurant Says It Is Strives to Be Greener

Tennessee blogger and journalist Katie Allison Granju has moved into public relations and asked me to pass along the following environmentally responsible improvements that one of her clients, Ruby Tuesday, has made to green up the restaurant industry:

• Reducing its landfill waste by 320 tons per year by challenging the salad dressing vendors to repackage their products
• Delivery trucks no longer idle while parked the restaurants, so exhaust emissions and fuel usage are reduced
• Menu is printed on Mohawk paper, which is made from wind-generated electricity
• Using a stackable glassware rack that consumes less water and soap thanks to an innovative “wave” design
• Fluorescent bulbs that illuminate the hood and cooler and low-flow pre-rinse nozzles
  
• At the restaurant support center, in Maryville, TN, an energy management schedule has been implemented

If you know of any other businesses that are promoting their green switches in advance of Earth Day on April 22, please comment on them below.