Dan McGowan, president, Big Bowl, Chicago

We changed out all of the fluorescent light bulbs in the kitchen to those that use about 25 percent of the energy. It might have cost us a couple thousand dollars. Within the first year that's going to pay for itself. We put in sensory switches in all of our bathrooms, storerooms and offices. The electricians cost more than the switches.

Michael Harder, COO, Boloco, Boston

We put our crews in organic cotton T-shirts. Ends up being a little more expensive, by about $1 a T-shirt. But it helps with our crew, who are a lot more in tune with this.

We replaced our plastic bowl that we use for the burrito bowl. We use a bamboo fiber bowl, and it is half the cost of the plastic.

And spray heads at the sink. There's a spray head that saves us $1,000 a year. It cost us $89 to put in, and you use a third less water.

Laurel Cudden, director of environmental health and food safety, B.R. Guest Restaurants, New York

One of our first steps was a recycling program. Most of our team was already doing it at home, and this is something personal to them. We were able to get discounts through our garbage hauler, so we saved probably 30 percent.

Dino Lambridis, founder, Evos, Tampa, Fla.

Using soy-based ink on your printing materials vs. petroleum-based ink. The cost is minimal, and some printers don't charge more.

Biodegradable bags. A 5 to 15 percent markup on biodegradable bags goes a long way because people carry it in their hands; they can see the difference.

Deborah Sellers, founder, Sellers Market, San Francisco

It used to be cost-prohibitive to buy recyclable or compostable packaging. It's become more of a norm. If you do 50 percent takeout, like we do, you have to have packaging as number one on your list.

Mike Stone, manager of construction, Tijuana Flats, Maitland, Fla.

We looked at Energy Star equipment. To do all Energy Star would be too much for us. We chose a steamer. The steamer is one of the most used pieces on our line.

Where we can use them, we're using tankless water heaters. They take up less space too.

MORE: Watch and listen as Ted's Montana Grill President and CEO George McKerrow Jr. quickly and enthusiastically outlines first--and even money-saving--steps toward going green.