Conserve RestaurantThe "Introduction" tab contains no new information. It tells you to do your homework and research the project before committing, to do an assessment to see what you need to fix, and to make a plan with measurable goals. This is nothing new, it's just common sense. In the "conserve energy" tab it says that all restaurant businesses are like mini power plants. Power plants produce more energy than they consume. If you produced electricity you could sell it for more than you charge for food and drink. If they don't explain this very important fact to you, what else will they miss by guiding you? They show a pie chart showing the percentage of where energy is used. The HAVC share is at 28%. Two paragraphs later they say HAVC is almost 30%. Once again they fail to represent the facts, making a bad situation seem worse than it is. Under the “start-up and shutdown schedules compare the annual price of operating a chicken coop and a fryer. These are two different pieces of equipment and are not interchangeable. Once again we confuse someone looking for information. There's a page that tracks your water usage, but absolutely no tips on how to know where or what you might need to change to stop leaks. It tells you to read your water bills to see if there's anything wrong. You'll also need to keep track of the weather, events in the area, and whether you let the soccer team you sponsor have a car wash. Below Recent News is a link for the May 12 meeting on Sustainability, Zero Waste Core Agenda at the Business Council Conference (NA nd). The article says nothing about how to achieve zero sustainability. It just says that once you start any program you have to be persistent. I don't... half of the paper... timeline so you know what steps you need to take and when. I believe there is more than just one piece of information that all restaurant owners should know on this site, but if I had to narrow it down to one. It would be where to find restaurants in my state. This way I can meet with the owners and get an honest opinion of their feelings about how the GRA has treated them. The environmental effects of any company that does not go "green" will contribute to the depletion of natural resources. They will increase air pollution, especially if they get their energy from coal, using too much water, irresponsibly adding waste paper, plastic and food to landfill. References: NA, (n.d.) ConServe Retrieved May 26, 2014, from http:/ /conserve.restaurant.org/HomeN.A. nd) Green Your Restaurant Retrieved May 26, 2014, from http://dinegreen.com/