There are several great ways Red Robin Restaurants is trying to and succeeding in saving green by going green.
Let’s take a look.
By piloting solar panels at three of our Colorado restaurants, we’ve already contributed to lowering demand for electric power generation from local power plants and reducing carbon dioxide and other emissions.
Red Robin is expecting to save more than 5.5 million kilowatt-hours of electricity every year with our switch to energy-efficient LED lighting in our company-owned restaurants. That’s roughly equal to planting 923 acres of trees or removing 4,060 metric tons of CO2 from the atmosphere annually. It’s also a lot of cash.
Red Robin is proud to offer our Guests high-quality, farm fresh produce – it’s part of our Honest To Goodness quality commitment. Here are some of the ways that our growers help maintain the sustainability and integrity of our supply chain:
Crop Rotation – Helps prevent soil disease and erosion while naturally replenishing nutrients in the soil
Hand Trimming and Thinning – Removes weeds by hand as an alternative to using chemical herbicides
Beneficial Insects – Control harmful insect populations without the use of chemical pesticides
Water Management – Maximizes efficiency of water usage and reduces water waste and runoff
Soil Treatment Programs – Maintain rich, healthy soil and balanced pH through mineral replacement and composting
Recycling & Resource Replenishment – Using recycled, recyclable and reusable materials for produce packaging and shipping; elimination or reduction of wax or petro-chemical coatings in packaging; and sourcing packaging from Sustainable Forestry Initiative (SFI) certified suppliers.
Red Robin was the first kitchen operator to receive a Certificate of Recognition by the U.S. Environmental Protection Agency (EPA) in March, 2013 for “Sharing Your Story” and contributing to a healthier climate by encouraging others to save energy and money with ENERGY STAR® commercial service food equipment.
In addition, we continue to test an energy management system that operates more efficiently while powering our restaurants’ heating, ventilation, air conditioning, exterior lighting and signage.
Thanks to Remy Chevalier for this pick up of a story and here is the release from Red Robin