Easy being green?

The greening of the restaurant industry, a movement that took root ages ago, at least in restaurant speak, is big business. According to Zagat's 2007 America's Top Restaurants, 65 percent of surveyors said they would pay more for food that has been sustainably raised or procured.

But what does "being green" mean in real terms? Banning bottled water? Choosing only organic and/or sustainable products? Going local whenever possible? I'm happy when I see specific farms or purveyors mentioned on a menu--knowing where food comes from is part of the battle. Restaurants should also get extra props for exploring alternative energy sources, for recycling, for eschewing animals and animal products that are produced cruelly--heck, even for keeping restaurant temperatures such that air conditioning isn't blowing at gale force all the time. As consumers, we need to pay attention to this stuff so we recognize when and whom to praise.

Not sure why that's on my mind today--assuaging guilt? Tonight I'm off to eat un-p.c. steak at the Seminole Hard Rock.