3. OUR COMMITMENT
The UN has a
sustainable agenda
that aims to:
• protect the environment
• guarantee food security
• enforce human rights
• ensure healthy lives and promote
well-being for all at all ages
and, LEBANON is
a member.
3
4. REASONS WHY RESTAURANTS ARE BAD…
• Food in stage of consumption have bigger
carbon footprint due to grey energy.
• Waste generates methane in landfills.
• Inorganic food procurement that is depleting
soil and giving reason for deforestation.
• Cooking operations release GHG.
• Solid waste with no recyclable content.
• Fat, Oil, and Greases (FOG), and detergents
that contaminate aquatic environment.
• Big ENERGY and WATER consumers.
• Poor food management.
• Poor food procurement.
• Food servings
ENVIRONMENT FOOD SAFETY
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HEALTH
• Inorganic food procurement that is related
to health problems and deformities.
• Cooking operations that are bad for the
long-term health of employees. (charcoal
combustion, deep frying…)
6. ENVIRONMENT- BASED ATTRIBUTES
• Use energy- saving lights
• Use motion detector for lights in toilets,
corridors, empty zone…
• Use energy- saving equipment
• Energy Management system to track energy use
• Keep entrance door closed or use double door
• Use of environmentally friendly cleaning
supplies
ENERGY EFFICIENCY &
CONSERVATION
MINIMIZING HARMFUL WASTE
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RECYCLING & COMPOSTING
• Recycle paper, plastic, cardboard, glass, and
aluminum
• Provide recycling bin in store (Self-service)
• Conduct food waste composting that
reduces waste and improve soil properties
• Use paper towels, toilet paper, take out
containers and so on that are recyclable or
compostable
WATER EFFICIENCY &
CONSERVATION
• Water saving toilets, faucets, laundry, sprinkler
system….
• Only serve customers water upon request
RE INTEGRATION POWER
GENERATION
FOGTREATMENT
7. FOOD- BASED ATTRIBUTES
• Local food to reduce air pollution from
transportation
• Put organic food on the menu
• Avoid genetically modified foods
• Availability and accessibility of safe and
nutritious food for consumption
• Food loss or waste prevention from source
• Recovery and redistribution of safe and
nutritious food for consumption
• Animal feed
• Compost/ incineration with energy recovery
• Landfills disposal as ultimate solution
MENU SUSTAINABILITY
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The food-use-not-loss-or-waste
hierarchy
ADMINISTRATION- BASED ATTRIBUTES
GREEN CERTIFICATION TRAIN GREEN EMPLOYEES
INVESTMENT/ DONATION inGREEN PROJECTS
9. GOVERNMENT INCENTICVES
10
FEED- IN- TARIFF Smart
Export Guarantee
Policies and support mechanisms help:
• create a market that encourages the deployment of RE.
• walk towards sustainable diets and food security.
• FIT: long- term purchasing agreement for the
sale of RE electricity. Lacks the ability to create
competition in the market. closed on 31 March
TAX INCENTIVES
• It’s a mechanism that encourages RE
deployment at the lowest prices.
Renewable Portfolio Standard
• The RPS is quantity- based, it obligates an
increase in the amount of power generated by
RES. This grants them tradable green
certificates .
SMART EXPORT GUARANTEE
• FiT scheme have 2019.
• SEG: pay export tariffs only - the part of
generated RE not used onsite
TRADE EFFLUENT
SURCHARGE
• A penalty intended to enhance water quality that
reaches water streams.
11. WILLINGNESS OF OWNER/MANAGER TOADOPT
GREEN PRACTICES
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It is the first predictor and it is influenced by:
• his/her attitude towards GREEN PRACTICES – This is why awareness campaigns are important.
• his/her social influences – family, friends, collective community
• his/her perceived behavioral control which is one’s confidence in his/her abilities to put GREEN
PRACTICES to action
Another predictor is the positive perceived innovation characteristic which is one’s level of faith
that adopting a certain innovation will have positive impact on his/her business.
CUSTOMER’S PERCEPTION OF GREEN
PRACTICES ADOPTED BYARESTAURANT
• GREEN PRACTRICES enhance restaurant’s image, which is the basis of a loyal patronage.
• Owners/Managers are too optimistic about the amount of money, time, and distance that a
customer is willing to pay, wait, and travel to dine at a green restaurant.
• GREEN PRACTICES are best done and advertised to help build a good image.
13. ENERGY PERFORMANCE CONTRACTING (EPC)
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• offers the end user an integrated solution including planning, financing, installation, and
monitoring of RES systems.
• guarantees the end-user cost savings and better environmental impact with zero technical risks
and minimal to zero investment.
STANDARDIZATION AND BENCHMARKING
METHOD
is used to showcase the profitability of the EPC and calculate the potential of each EPC project as a
benchmark- based rating.
This help with the perceived behavioral control of owner/manager since initiating,
implementing and monitoring GREEN PRACTICES are not his/her responsibility.
They also help with the positive perceived innovation characteristic since the results
are guaranteed. Both very important for the approval of owner/manager.
+
=
BUSINESS CASE
16. 17
• Point the threat a restaurant can have on sustainability.
• Showcase the impact a restaurant can have on environment, food safety,
health.
• Show the potential of reducing energy, water, waste, and greenhouse
gases.
• Find adequate ways to integrate RE in restaurants.
18. 19
Continue a thorough reading on RE in tertiary sector. Try to make a list of
what has been tried and their effectiveness.
LITERATURE PART
PRACTICAL PART
Apply our finding on a restaurant of our choosing.
Compare the results from the simulation and see if the impact is as big as
anticipated.
