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Green Restaurant Association

Founded in 1990, the Green Restaurant Association (GRA) is the only official certifier of Green Restaurants® in the country.

For 20 years, the GRA has pioneered the Green Restaurant® movement and currently works with over 650 restaurants throughout the U.S. and Canada.

The GRA is pleased to provide educational, Green content for RunningRestaurants.com. Remember, environmental sustainability is a direction...not a destination. Every step counts. For more information visit www.dinegreen.com.

Articles

  10 Easy and Effective Ways to Green Clean Your Restaurant
May 14, 2011
When it comes to green cleaning restaurants, there are many quick, simple, environmentally preferable procedures that save money and improve cleaning. Anselm shares ten easy and effective ways to improve green cleaning at your restaurant.
  Creating Your Biggest Fans
Mar 8, 2011
Check out this list of things you can do to encourage customers and employees to embrace green change.
  Saving Green In Tough Economic Times
Feb 10, 2011
See how becoming more sustainable and saving money can go hand-in-hand.
  Food 2.0: How Startups are Changing The Restaurant Industry
Jan 30, 2011
Josh shares five ways that startups are shifting the way you interact with restaurants, whether you know it or not.
  Away with Take-away!
Jan 7, 2011
How a new take-out strategy changed a restaurant's green impact.
  Fall Clean Up: Green Tips for the Fall Season
Oct 19, 2010
Start the season fresh with these tools and tips on how to save money and resources.
  How Your Pest Management Professional Can be Your Maitre-"Green"
May 28, 2010
When implementing green initiatives at your establishment, make sure pest management is on the menu.
  Sustainable Seafood - One Restaurant's Tale of Sustainable Success
May 23, 2010
A profile of how Bamboo Sushi runs as sustainably as possible.
  If You Build it (Green), They Will Come
Apr 16, 2010
Green building materials aren't just for start-up restaurants. Any restaurant can update its look and add new green design elements to its scheme...it just takes a little creativity and the right resources.
  Grease Monkeys: What to do with waste vegetable oil
Apr 16, 2010
Waste vegetable oil has become a valuable bi-product of the restaurant industry. Thanks to modern ingenuity, there are a handful of ways a restaurant can make even better use out of this green-colored gold.
  Green Alternatives to Hidden Toxins
Apr 16, 2010
How to clean floors, unclog drains, and be pest-free without the use of harsh chemicals.
  Greener Than Thou: Mastering the Art of Earning Green Points
Apr 16, 2010
There are hundreds of ways your restaurant can reduce its environmental impact, but that doesn't mean you have to do them all. In the era of Green, your focus as a restaurateur should be figuring out which green steps, points, methods, and initiatives are right for your restaurant.
  Catering to Green Affairs
Apr 16, 2010
A business-savvy way to keep the demand coming is to offer customers green piece-of-mind with their next catered event. Here's a collection of tips to get it done.
  Defining the Buzzwords of 2010. What Should be on Your Radar?
Apr 16, 2010
In the last two years, the Green lexicon has expanded at a rapid rate, leaving many business owners and consumers in the dust. Here are some buzzwords and hot-button topics that you should be aware of in 2010.