Among other environmental effects, the GRA says, the U.S. restaurant industry accounts for one-third of all energy used by retail businesses and is five times as energy-intensive as other retail businesses, including lodging. The group cites studies gathered for Dining Green, a book published by the GRA in 2004, showing that on average, every restaurant meal served produces 1 1/2 pounds of trash. Half of that, the GRA says, is food waste that could be composted.

While not GRA-certified, Chef Nora Pouillon has been in this mode for decades. She is specifically looking for certified organic cotton chef jackets and pants (alert: business opportunity).

Now pursuing GRA-certification, Java Shack in Arlington, VA and Sweetgreen in Georgetown.

Java Shack has managed to cut 1/3rd of its water and 2/3rds of its electric costs. They’ve found a composting option and converted to corn-based coffee cups, but the GRA wants additional steps before certification.

The article also cites Grille Zone in Boston as an example, which manages to produce just half a trash bag of waste while serving an average of 150 customers per day.