The Green Restaurant Association understands the need for environmental changes to be done in a way that is good for the bottom line of a business.

The Fireplace Restaurant in Brookline has made significant environmental changes while reaping financial and public relations benefits.  “I am proud of my decision to join the Green Restaurant Association in 2004,” says Fireplace’s owner. “Within  three months, the GRA helped The Fireplace become a Certified Green Restaurant.™  In  our first year, the GRA guided our restaurant towards four new environmental changes  that allowed my restaurant to save water, natural gas, electricity, sewer fees, and landfill  space, and cut down on the resources used to make my napkins, paper towels, and other  paper products.  I realized about a 45% return on my investment in one year and cut  approximately $1200 off my annual operating costs.”

While saving money, doing the right thing, and getting good press, it’s also important to focus on becoming environmentally sustainable in a way that is sustainable for each particular business.  “We had no idea how much work it could possibly be,” says Matt Reiser, Upstairs on the Square’s wine director. “I cannot imagine how someone could take a restaurant green without that guidance; [the GRA] really [is] the saving grace to getting this done."