That translates into half as much conditioned air being unnecessarily sucked from the building. The $20,000 system implemented in its Mt. Rushmore operation -- one of its largest kitchens -- paid for itself in two years through energy savings. Lane estimates smaller kitchens using smaller and less expensive models would see a quicker ROI.

Xanterra also relies on more fundamental green strategies, such as rigorous recycling and composting programs for all of its restaurants, a ban on Styrofoam, efficient compact florescent lighting, and reduced product packaging.

"Reduction of packaging is really big for us," says Lane, who reaches out to all vendors informing them of the company's environmental goals, with the expectation they participate in helping reduce waste through bulk and lighter-weight packaging. "We let vendors know that we care about the environment, and if they want to work with us, they have to care about it too."

What's on the Menu?

To maintain oversight of its green initiatives and track results, all Xanterra decisions for its dining and other operations follow an environmental management system (EMS) plan. "It is a well-known environmental mantra that you cannot conserve what you cannot measure," Lane says. "The EMS is what defines every aspect of our environmental impact, including water consumption, energy use, food and toxins. When we have that list, we can break it down and see what can be done to effect change."

Then he sets goals and assigns responsibilities to key staff. Employees are trained on what needs to be done, and why.

"The heart, soul, and culture of our organization is the people," he says of the importance of training. "This is hard work, but we are continually amazed by our people. They have incredible ideas and commitment to everything we are doing, and that adds real value to the process."

Sarah Fister Gale is a freelance writer based in Chicago.