We all like to have those work day pick-me-ups stashed somewhere nearby. If you bring your own food and snacks you are saving calories, saving money and saving landfills from all the packaging of takeout. If your company has a lunchroom lineup provided, there are some great ways to incorporate sustainable strategies into office snacks and drinks.

Coffee: So many cups, so few hours in the day. If coffee is an office staple, consider this: coffee is the second most traded commodity on the planet next to oil. Go for organic and fair trade, support farmers direct to keep it socially responsible. You can order Costa Rican blends direct from the people that grow the beans here, delicious and ultimate fair trade. Or checkout Co-op America’s list of fair trade co

Eating out has posed some challenges for eco-conscious consumers but the trend in the restaurant industry is putting ‘green’ on the menu. Sean at Franchise Pick picked up on A Tall Order of Green over at the Washington Post and sent it my way.

The article offers a feast of sustainable ways that restaurants across the US are putting environmentally friendly ideas to work for their customers, their communities and their bottom lines.

When I say trend, I don’t mean as in trendy but as in a growing practice. And restaurants are putting sustainability into their business activities in more ways than ever before and consumers are eating it up.

The shift toward sustainability is fueled in part by the Green Restaurant Association, a national non-profit organization, that provides services in research, consulting, education, marketing and community organizing. According to the GRA, the restaurant industry represents 10% of the U.S. economy and use 1/3 of the energy in retail - restaurants can make a big impact on the environment and many are choosing to make it a positive one.

Some of the ways restaurants are going green:

• using reclaimed or recycled materials for interior finishes
• opting for non-toxic cleaners
• serving with biodegradable containers such as potato starch cutlery
• choosing local, organic and fair trade food and drinks
• composting and recycling
• using recycled paper and soy-based ink for menus

While some eco-minded initiatives increase overhead costs, restaurant owners find that other steps save money in energy and water, often offsetting the cost of going green.

I think this trend is delicious, what do you think?

Read the full article A Tall Order of Green at Washington Post and a big nod to Sean at Franchise Pick for the tip!