The guide takes the science of EDF's sustainability practices and stirs in Restaurant's food service best ingredients.

Taste testers of the Green Practices included two corporate clients, Random House and Hearst who both found that their eateries can save more than $85,000 a year by cutting the fat -- reducing waste and their carbon footprint, while still having the full flavor of food.

To do this, the Green Practices recommends purchasing local foods, sustainably harvested seafood and free range meats, increasing energy and water efficiency in kitchens, reducing or at least, using smarter packaging of food via compostable carry-out cartons, limiting or removing refrigerants that contribute to climate change and ozone depletion, and cleaning with environmentally-safe products.

Restaurant Associates will expand these practices to their other 108 locations and is looking to supersize their green efforts by earning certification from the Green Restaurant Association at each of their locations.

What a way to dine. Favorable food "taken up a notch" by decreasing its environmental footprint (thank you Emeril Lagasse). Environmental stewardship is everywhere, and adding some nature back into take-out food and onsite dining makes food healthier for both the people and the planet. It is also not just a trend for the culinary world, it is a motivation to balance the strain of feeding millions people with sensational flavor combinations. Like a well-prepared salad, full of greens, a crispy crunch and a savory sauce, environmental stewardship takes a variety of sustainable practices, efficiencies, and sometimes, a reduction.