Your top five New Year's resolutions for your startup restaurant this year

might include cutting costs, improving staff morale and

productivity, increasing customer loyalty, expanding your customer

base, and generating good publicity.

Chances are, adopting environmentally friendly business practices -- aka "Going Green" -- probably isn't anywhere near the top of your list, even if you consider yourself an environmentally friendly guy or gal. When you're in the startup phase your focus is staying in business, and all eyes turn toward building sales and income.

But even if you're not an unabashed tree hugger, you can't ignore the environmental effect of dwindling renewable resources, rising energy costs, and the effect of chemicals and debris on the landscape. From a philosophical perspective, there is no "downside" to going green; however, for a startup restaurateur, the nagging question remains: Is it possible to manage a profitable restaurant while respecting environmental concerns?

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