25. Recycle! Be strict about kitchen and bar staff re- cycling glass and plastic receptacles. Recycle cardboard and wood boxes used for produce, and any newspapers or magazines sent to the restaurant.

26. Cut down on linens. Tablecloths and napkins re- quire a large amount of chemical cleaners, bleaches, and starches. Stay away from white, if possible. If it's not imperative, consider eliminating tablecloths all together. Go for soft cloth napkins instead of starched.