The Restaurant Association of Newfoundland and Labrador is cooking up a one-stop shop to help restaurants in this province become more environmentally friendly. 

The association has just launched a website with information on green guidelines for restaurants. 

"I think we need to be proactive and look forward at what the future holds," said Michelle Leblanc, president of the Restaurant Association of Newfoundland and Labrador. "And in order for us to still have a healthy environment we have to be conscious of that now."

Restaurant kitchens consume more energy per square metre than almost any other kind of commercial space. 

Bacalao, a restaurant in St. John's, has already adapted many environmentally friendly measures, including water conservation, recycling, and compostable takeaway containers. 

"We use CFL bulbs wherever we can," said Andrea Maunder, Bacalao's owner. "All of our cleaning products are ecofriendly. We do our own laundry onsite with high efficiency units."

"And then, of course, our focus on sourcing local food means that we don't contribute to the carbon footprint."

Maunder said adopting green guidelines can reduce operational costs, and restaurant owners can also gain exposure for their efforts by getting certified as a green business on a national website.