Guyana Restaurant Week

Green Initatives

Guyana Restaurant Week participants are asked to commit to 3 of the 10 environmental steps for becoming a Green Restaurant. Why?

Increased Profitability

‍To operate green is to save money on energy, water, waste, and staff retention. It’s not uncommon to save thousands.

An increasing number of locals and international travelers support businesses that have green practices in place.

The younger generations are much more inclined to work for businesses that have green practices in place.

LED contains no mercury and use up to 90% less energy, last longer, and emit fewer greenhouse gases.
Composting food waste and recycling plastics, glass, aluminum, cardboard, and paper can keep up to 90% of our waste out of landfills.
Eliminate styrofoam, which keeps harmful chemicals and litter out of our environment.
Make 30% of entrees Vegan and 20% Vegetarian, which require significantly less energy and water to produce than meat-based dishes.
By providing a bottle filling station and not offering bottled water, a restaurant can refrain from contributing to the 4 billion pounds of plastic bottles that end up in landfills each year.
By offering reusable dish ware, keep waste out of landfills and conserve natural resources.
Install low-flow aerators and high-efficiency spray valves, which can save thousands of gallons of water and a significant amount of therms of energy annually.
Serve water only upon request. For those who don't want water, this saves the water in the cup and even more water, energy, chemicals, labor, and money to clean the cup.
Only buy and serve sustainable seafood – our oceans and fisheries are in trouble. Using sustainable seafood will help future generations enjoy marine life the way we do.
Buy napkins, paper towels, tissues, take-out containers, and other disposables that are made from high post-consumer recycled content.