By Mari Abe, GreenPepper
Nowadays, locally sourced vegetables or fish, organic chicken and grass-fed beef are commonplace in restaurants trying to appeal to a new generation of green-conscious diners. But if restaurateurs are going to walk the talk, they must account for their footprints both in the kitchen and in the dining room. According to an article in today's New York Times, restaurants all over the world (except Miami where modern is cool) are reverting back to energy-guzzling, exposed-filament bulbs to attain a certain aesthetic - a warm glow that flatters the plate and the crowd.
While design has come a long way in promoting green in commercial and residential buildings, there seems to be a gap when it comes to restaurants. As an avid diner who believes eating out can be an experience on par with a theatrical performance given the right food, ambience and service, I can most certainly vouch for the importance of décor and lighting. However, if a restaurant touts an organic menu, but uses inefficient light bulbs, it dampens the whole experience. Moreover, not only are the light-bulbs inefficient, they also create a lot of heat, requiring air conditioners to work harder to keep the place cool. And that most certainly will translate to a higher bill (at restaurants, food costs are typically only 28-35% of the check).
So the next time you sit down at a fancy restaurant with a sustainable menu, check the light bulbs. If you see the exposed-filament bulbs, take a pass and find a place that uses good old candles instead. It's just as romantic and better for the environment.
