IV stage – the choice of Interior

The Interior of the restaurant should be made up in easier and brighter style, in warm, light colors and is made of ecologically clean materials. There should be light and harmonious atmosphere. In restaurant do not smoke.

Menu is printed on paper, which is then processed, water from the pipeline carefully filtered.

Some instructions for an owner, which must be followed in a “green” restaurant:

1. Buy locally grown eco-friendly foods. Visit a local farmers market instead of the grocery store. When you buy locally, the produce is fresher and you avoid wasting gasoline by transporting foods on great distances, thereby you decrease carbon emissions.

2. Use only organic food products. Food that isn't organic is grown with chemicals that pollute the Earth. Remember to use organic beverages as well. Many organic wines are completely chemical and pesticide free and do not hurt the environment during their production.

3. Serve drinks in reusable glasses. Avoid paper and plastic products and reduce waste by using glasses that can be used many times.

4. Remember about the vegetarian guests. Serve at least two meatless dishes to meet vegetarian guests' needs.

5. Choose food with minimal packaging to decrease waste. Stick with whole, unprocessed foods. Ingredients closest to their natural state typically do not have excessive packaging. Try organic fresh produce, hormone-free meat, organic whole grain bread and a variety of locally made cheese.

6. Recycle everything that is possible to recycle. The following can be recycled: glass, paper, aluminum, metal and plastic.

7. Compost the leftovers by offering them to local gardeners who are looking for organic matter to enrich their soil.

8. Lower lights one hour earlier for dinner service than you would on a normal dinner service night. Light your candles at each table to create romantic atmosphere. Your diner will appreciate the mood lighting and over time, your electric bill will be lower for the year.

9. Make sure the cleaning supplies and other chemicals are chlorine free, non-caustic and earth friendly.

10. Become Styrofoam-free. Replace your Styrofoam take out containers with eco-friendly corn based containers. They bio-degrade in a fraction of the time of Styrofoam.

11. Install low-flow aerators on all sinks to limit water consumption.

12. Replace your plastic bags with paper bags. Today, scientists have warned the thin plastic shopping bags have been found in the stomachs of birds, sea turtles, sharks and fish. The bags block the animals ability to absorb nutrients and they die from malnutrition.

13. Place on the back of your menu all the steps you have taken to preserve our environment. This is not only wise space for the back of the menu but provides your diners with tips they can use at home. [3]

Good ecological food in the sophisticated atmosphere - this may be the beginning of a new style in the restaurant business.

Businesses in the emerging green economy are as various as the people who start them.

This project focuses on only a horst of the uncountable possibilities in the marketplace. Still, I hope that you now understand that there is a place for everyone in the new green economy, everyone can do its own green business. In Kazakhstan, decades of irresponsible and unsustainable business practices have created an unstable economy, severe social inequities, and environmental degradation that threaten us all. New entrepreneurs are not wasting any time crafting a future that looks a lot brighter—one where small businesses provide products, services, training programs, and living wage jobs that preserve the environment and help people to escape from poverty. You can be a part of this new wave of entrepreneurship. You could be next!

P.S. I think the most appropriate title for my Green Business is “Blooming Valley”.

References:

1. mensh.ru

2. electrohobby.ru

3. ehow.com

Date: 2016-03-03; view: 744