Green Plan 1301 Punchbowl Street, Honolulu, HI, 96813

Energy Conservation

Objective

Energy is a great place to start when becoming a green restaurant. Therefore to reduce energy use we will: § Purchase more energy efficient equipment (fryers, refrigerators/freezers, etc.)

o Compare energy use using the US EPA Energy Star ratings and calculate the difference in energy use over the life of the equipment based on the number of hours of daily operation.

o Buy the right size equipment by evaluating the capacity that the equipment can handle. o Try new technologies (convection ovens use far less energy than conventional gas ovens).

§ Maintain and keep equipment clean o Maintain clean coils, door seals, check thermostat and temperature settings for accuracy,

etc. § Follow the energy conservation principle of “shut it off or turn it down”.

o Reduce broiler, fryer and range pre-heating and idle time. o Run full loads in the dishwasher. o Turn off lights in dining areas during non-customer hours.

§ Install light-sensitive dimmers, lower wattage bulbs, high-efficiency fluorescents in kitchen areas and LED Exit Signs.

§ Install occupancy sensors in restrooms and storage rooms. § To minimize ventilation and AC energy use we will:

o Adjust thermostats to the warmest comfortable temperature to avoid overcooling. o Use ceiling fans and open windows instead of AC when possible. o Turn thermostats up when facilities are not in use. o Clean/replace ventilation and AC filters regularly. o Zone and cool separately the kitchen and cafeteria. o Use sunlight-reflecting coatings on windows to reduce radiant heat. o Install only the most energy efficient air conditioning systems.

“Maika‘i loa foods” acknowledges the importance of environmental sustainability and overall energy efficiency. The objective of our green plan is to reduce energy and water use, improve the dining and working environment for both customers and employees, and differentiate our business as one committed to sustainability. The following illustrates the ways we plan to “Reduce, Reuse and Recycle”.

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Local & Organic Foods Purchasing organic and locally-grown ingredients benefits the environment, supports the local farming community and improves the quality and freshness of our food products. To optimize out use of this resource we will: § Work with distributors and co-operatives that focus on local and organic growers. § Design our menu with the goal of optimizing use of high-quality locally produced

ingredients.

Interior Design & Construction

Water Conservation

Recycling To successfully implement a recycling program: § Have clearly labeled containers for recycling bottles, cans, cardboard, etc. § Serve fountain beverages to reduce bottle/can waste § Designate employee to take recycling materials to “Reynolds Recycling”. The proceeds from

recycling will go into the “Green Account” which will be used to buy or maintain energy efficient equipment.

Take-out Containers and Disposables: § Use biodegradable (“bio-plastics” derived from corn and other plant-based materials) take-out

containers and utensils that are easily recycled and inform customers that they can be recycled.

§ Switch to paper products (napkins) that have recycled content. § Package carryout items in appropriate packaging sizes. § Make reusable dishware and utensils available for customers/patients that dine in.

When remodeling or doing new construction we will try to incorporate environmentally friendly strategies by: § Working with architects and contractors that specialize in environmentally friendly building

design and materials. § Using building materials with the highest recycled content. § Utilizing renewable building products such as sustainably-harvested woods as much as

possible instead of materials such as hardwood flooring, granite and vinyl. § Minimizing use of paints and floor adhesives that contain volatile organic

compounds. § Using building materials and furniture manufactured locally to reduce

transportation.

To reduce water use we will: § Do not thaw frozen food in running water. § Install low-flow faucets. § Dishwashing- Install low-flow sprayers and run full loads of dishes. § Restrooms- Install dual-flush toilet, which uses half the water volume for liquid

waste (saving 25% of water use overall). Install hands free faucets that operate on infrared sensors.

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Cleaning

Waste Management

To ensure the health and safety of clients, employees and the environment, we will prevent misuse or overuse of toxic cleaning products. This will be accomplished by: § Buying cleaning products in a concentrated form to reduce packaging. § Using cleaning products efficiently to avoid waste. § Buying the least toxic/ most biodegradable cleaning products that have

adequate efficacy. § Replacing petroleum-based solvents with citrus-based products when proven

effective § Using vinegar-based glass-cleaning products. § Initiating an Integrated Pest Management (IPM) program to reduce use of

toxic pesticides to the lowest achievable levels. § Choosing cleaning product suppliers and consultants that have expertise in

green products and practices.

Employee Training The best Green Plan is not even worth the paper it is printed on, if the employees that will be carrying it out (in other words…the entire staff) is not properly trained and motivated. To emphasize the importance of our Green Plan: § A 30-minute environmental training module will be part of all employee

orientations. § Green Plan updates by management and experts from outside the company

will be conducted at each monthly staff meeting. § Employees will be encouraged to contribute ideas for the Green Plan. Every

month the employee with the best green idea will win a green prize—cash!

Reducing the quantity of rubbish going into the dumpster (or down the drain) will have both environmental and financial benefits. To accomplish this we will: § Continually strive to reduce overproduction of food items. § Maximize use of all parts of a product (e.g. carrot peeling for chicken stock). § Strive to buy products with the least amount of packaging possible. § Institute a program to donate leftover food that cannot be re-used to local food

banks. § Collect compostable kitchen and table scraps in separate garbage bins within

the kitchen and allow local community gardens to pick it up. § Collect waste oils separately (never poured down the drain).