Oct. 10, 2008 - EATN Park Hospitality Group (EPHG), operator of 200 restaurants and catering businesses in the U.S. mid-Atlantic region, has created an in-house eco-logo to educate employees on its green programs, RedOrbit reports.

The company s "EcoSteps" logo is used throughout its restaurants to promote specific environmentally friendly practices and why they matter. The aim of the logo, according to EPGH, is to help staff understand the benefits behind the green measures, and to encourage further work toward sustainability.

"Eat'n Park Hospitality group has 'Positions of Sustainability,' which establish both corporate and local responsibility standards, including a continual focus on environmental issues," explains Don Mahaney, manager of EPHG's Six Penn Kitchen restaurant. "These comprise commitments to local purchasing, positions on social and ethical consciousness, and positions on environmental awareness, such as composting and alternative fuels."

"[The eco-logos are] about motivating the team," says Mahaney.

Two of the company s most successful sustainability "positions," according to Mahaney, are its composting initiative and its local purchasing policy.

"Composting had been a discussion point for us for some time, and then the garbage disposal broke, making the decision for us," says Mahaney. "In fact, the restaurant works closely with AgRecycle a local composting facility that advises the restaurant on maintaining a composting procedure for the kitchen.

"Everyone takes turns spot-checking the organics dumpster," says Mahaney. "A Green Committee was formed as a way of empowering staff, which has been even more successful than expected. A line cook recently took the initiative to research and advocate energy efficiency measures that could be made in the kitchen." The company also boasts reducing trash pickups from five days a week to two.

EPHG has also gained a position of influence with its commitment to local suppliers. Through its FarmSource initiative, the company partners with producers within 125 miles of local distributors, and spends $12 million, or 20% of total food purchases through the initiative. With such large purchases in the local market, the company has the opportunity to influence suppliers. If a producer does not practice sustainable farming, they risk losing EPHG as a customer and often will alter their practices to meet EPGH standards.

Other restaurant chains are also getting a taste for the benefits of sourcing food from local suppliers. The Chipotle burrito chain, for example, has pledged to source 25% of at least one in-season produce item within 200 miles of the restaurant.

In the U.K., a survey found that pubgoers say they'll pay up to 30% more for food that's organic, fairtrade, or locally sourced.