Major chains such as Chipotle, McDonalds and Starbucks are getting more aggressive on their sustainable restaurant strategy. This is in part to get ahead of the regulatory environment that is beginning at both the local and national level concerning going green. But, there is also a financial incentive, namely tax benefits too. According to a recent story in Forbes: “Consumers today want to visit restaurants which serve them food made up of naturally grown, chemical-free and environmentally friendly ingredients. According to a recent study, a whopping 75% of Americans want legislation passed to restrict the use of antibiotics at animal farms.” Read more here why Chipotle and its sustainable restaurant strategy pays high dividends. In a separate article that is reported in the LA Times, McDonalds announced the removal of its egg supplier that in part was not in keeping with its standards and sustainable restaurant planning. Part of its reason in a statement in the article stated: “We are a founding member of the Coalition for Sustainable Egg Supply (CSES) and are participating in an unprecedented three-year study that compares traditional, cage-free, and enriched laying hen housing systems on a commercial scale.” The poultry industry has also been under more scrutiny as consumers and government agencies expect it to adopt more green foodservice standards. Are you an owner, operator or green advisor working on a sustainable restaurant strategy for any foodservice operations? What elements have you isolated in your planning, if any, that provides certain potential tax benefits or government incentives? Please share your comments with our readers.
