Tourisme vert à Montréal

3.4. Restaurant and food services
• The food service industry has a significant environmental impact, producing 17% to 32% of all man-made
greenhouse gases.
• In the United States, restaurants alone represent over 33% of the electricity consumed by the commercial
and retail sector.
• The average restaurant also uses over 1 million litres of water per year and produces an average of 11.5
tons of waste.
• According to the Restaurants & Institutions 2007 Tastes of America Study, 49.3% of Americans say they
would pay between 1% and 10% more for food served in a green restaurant.
• The most important initiatives for consumers are (in order) :
– A green focus with respect to energy, efficiency, recycling, construction, etc.;
– Green food (organic and local);
– Off-set measures (donations or involvement in green projects).
Sources:
- Association des restaurateurs du Québec, “Projet Resto-Vert,” Nouvelles, 10 Nov. 2010, Jun. 2011.
- Maïthé Levasseur, “Pratiques vertes en restauration,” Réseau de veille en tourisme, 22 Jun. 2011.
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