‘‘Navy-wide, there’s a push to be environ-mentally sound,” said Lt. Nicholas A. Bitting, Drydock General Manager. He took over the Dry Dock’s environmen-tal push from his predecessor. The pro-cess has been in the works for some time, but recently the results of their labor have become more apparent to customers.

The restaurant switched out its plastic disposables, most notably cups and take-out containers, with those made of recyclable materials. It also offers more products made of already recycled materials.

Along with the change of disposables, the restaurant also included designated containers for disposing of recyclables, something Bitting says a lot of businesses don’t do. But their efforts go far beyond the kitchen, as the managers make an effort to lower their environmental footprint.

‘‘When we leave the offices, we turn the lights off,” said Bitting. ‘‘Simple things you don’t usually think about.”

The restaurant is also making efforts to consolidate freezer space and turn appliances on only as needed.

Bitting said that it’s important for a military organization to keep up with the infrastructure around it, as they are no exception to the standards.

‘‘The military has always been more mission-oriented, but we now realize that our mission affects our environment and those around us,” said Bitting. ‘‘People tend to see the military as this separate entity that doesn’t have to follow the rules. When people come onto military bases now and see the recycling bins and the effort being put out, it helps dispel that illusion.”

For the future, the restaurant hopes to see a renovation include more ‘‘green friendly” appliances and technologies, further enforcing the environmental efforts.

As far as recognition goes, Bitting isn’t looking for a pat on the back. It’s the knowledge of going green being recognized as the new status quo that makes him feel like it’s a job well done.