In this story, they reported on a trend of restaurants that were "going green" by trying to implement energy-saving policies in order to get a certification from the Green Restaurant Association. This sounds great on the surface, as understandably restaurants use an enormous amount of energy, produce a ton of waste, and use a lot of water. There are many things the restaurants can do such as recycle their fryer oil, compost their food waste, use recycled products etc. that make great impacts.
However, one of the restaurant owners was really honest and said that along with wanting to do good, she hoped that this would encourage more people to come into her store because her customers were really environmentally conscious. And that gets to the main point, which James Goldstein, a senior fellow at an environmental research group made really well - there are incompatibilities with a consumer society and sustainability. Ultimately restaurants are going green to try to get us to buy more - and we can only be really sustainable if we try to consume less. So overall, while I laud the effort of the Green Restaurant Association and I'm glad that restaurants are interested in saving resources (and money, since they end up spending less on energy and garbage) I'm wary that overall this will just cause people to wrench their arms out of their sockets patting themselves on the back and then go on to buy more.