MY Akazhanova I M Green business It s

MY Akazhanova I. M.

Green business. It's more than an excellent idea. It's a practical and forceful way to help create an environmentally sustainable economy. Yet even ten years ago, it was rare to hear of any business with devoted to green, environmental, or sustainability initiatives (outside of those designed to protect them from regulatory fines and other liability for polluting activities). Today green has gone mainstreaming. It is great business.

Perhaps one person is unable to plant many trees in the country, but he can make a town, at least some part of it to bloom. So, I will focus on the latest from the above. First of all, I would like to say that, because we live in a major city as Almaty, we simply must think about the state of our health. . . Air pollution differently, negatively affects our health. Therefore, clean air is simply necessary to residents of the Southern capital.

My theme of green business is the idea of "green" restaurant, in the true sense. Visitors will be able to have a good time for a meal in a climate of flourishing greenery in summer and winter. That is, regardless of the season, visitors can enjoy the fresh air and surrounding greenery and eating natural products. It is no secret that in preparation for the opening of the restaurant owner's desire, in my opinion, is to open a restaurant quickly and in time to begin as soon as possible to return the invested money.

st 1 stage – selecting premises

The most important factor determining the success of the future project is the location of the premises, where a restaurant will be situated. Because the restaurant designed by my plan will have "green" character, the most suitable place for it would be the most distant and less spoiled by civilization part of our city.

nd 2 stage – communication

Ventilation, water, electricity, sewage are the key moments in the work of the restaurant. With this in mind, it would be difficult to find a suitable location for "green" restaurant. "Anyone who is looking for, will always find", so I think worth a try. In my plans, restaurant will be opened at all seasons. That is, in the summer – eating outdoors, or just open-air meal, and in winter – restaurant will be operating on the principle of automatic greenhouse.

The basic principles of greenhouse are: • Significant energy saving; • Illumination in greenhouse is higher than in the street; • Avoidance of greenhouses overheating; • Automatic ventilation; • Automated system of soil temperature in greenhouse; • Lack of human factors for thermal protection; • Economical and durable material; • Continuous feeding of the plants with carbon dioxide; • Possibility to cultivate any plant species. With all this, the effect of "open sky" remains even in the winter.

We can use solar energy to generate electricity. Using of solar electricity has many advantages. This is the clean, quiet and reliable source of energy. More by token, the number of sunny hours in the Almaty region is 2392 hours. Solar panels are used for electricity in remote areas where there is no centralized electro supply. And this is the most suitable for the supply of "green" restaurant.

rd 3 stage – choice cuisine

Having analyzed the market, I concluded that, today, success will be obtained by opening a quality restaurant serving with natural food. The menu should include various vegetables, meat, fish dishes, and appetizers, cooked in boiled, fried, stewed, and baked forms. There are the only things that grow in the region. In cooking dishes to use only environmentally friendly products. And, most importantly, dishes cooked in a good mood and pleasant thoughts.

th 4 stage – the choice of interior

The Interior of the restaurant should be made up in easier and brighter style, in warm, light colors and is made of ecologically clean materials. There should be light and harmonious atmosphere. Smoking in restaurant is prohibited. Menu is printed out on a recycled paper, which is then processed again; water from the pipeline carefully filtered.

Some instructions for an owner, which must be followed in a “green” restaurant:

Buy locally grown eco-friendly foods. Use only organic food products. Serve drinks in reusable glasses. Remember the vegetarian guests. Choose food with minimal packaging to decrease waste. Recycle everything that is possible to recycle. Compost the leftovers. Become Styrofoam-free. Install low-flow aerators on all sinks to limit water consumption. 10. Replace your plastic bags with paper bags. 11. Place on the back of your menu all the steps you have taken to preserve our environment. This is not only wise space for the back of the menu but provides your diners with tips they can use at home. 1. 2. 3. 4. 5. 6. 7. 8. 9.

Businesses in the emerging green economy are as various as the people who start them. Still, I hope that you now understand that there is a place for everyone in the new green economy. New entrepreneurs are not wasting any time crafting the future that looks a lot brighter—one where small businesses provide products, services, training programs, and living wage jobs that preserve the environment and help people to escape poverty. You can be a part of this new wave of entrepreneurship. You could be next! P. S. I think the most appropriate title for my Green Restaurant is “Blooming Valley”