Most eco-friendly restaurants try to keep sustainability through:
-Recyclable and biodegradable interior
-Ingredients and supplies are delivered in reusable
-Use of returnable containers to eliminate waste
-Ingredients are locally produced
-Provide their food waste for composting
-Use only the freshest ethically sourced fish, meats and produce available
-Solar and wind energy for their use of electricity
Restaurant/food industry is one of the most wasteful industry. Since restaurants are likely to throw out the food waste that customers make contrasting to people who cook food at home and save leftover in their refrigerator for later, restaurants create tremendous amount of food wastes. Therefore, the eco-friendly restaurants providing food waste for composting can mitigate the wasteful pattern of the restaurant industry.
-Recyclable and biodegradable interior
-Ingredients and supplies are delivered in reusable
-Use of returnable containers to eliminate waste
-Ingredients are locally produced
-Provide their food waste for composting
-Use only the freshest ethically sourced fish, meats and produce available
-Solar and wind energy for their use of electricity
Restaurant/food industry is one of the most wasteful industry. Since restaurants are likely to throw out the food waste that customers make contrasting to people who cook food at home and save leftover in their refrigerator for later, restaurants create tremendous amount of food wastes. Therefore, the eco-friendly restaurants providing food waste for composting can mitigate the wasteful pattern of the restaurant industry.
The most interesting eco-friendly restaurants that I found are greenhouse shipping container restaurant that started in Sydney, Australia, Bamboo Sushi in Portland, Oregon, and wind&solar powered Burger King in Germany.
Read the article about wind&solar powered Burger King in Germany:
http://www.greenbiz.com/news/2010/06/16/new-burger-king-restaurant-powered-by-wind-solar-energy
An article about Greenhouse shipping container restaurant:
http://inhabitat.com/greenhouse-by-joost-is-a-waste-free-shipping-container-restaurant-on-sydney-harbor/
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An article about Bamboo Sushi:
http://magazine.good.is/articles/bamboo-sushi-is-the-most-sustainable-sushi-restaurant-in-america
http://magazine.good.is/articles/bamboo-sushi-is-the-most-sustainable-sushi-restaurant-in-america
Ted Video- Arthur Potts Dawson: A vision for sustainable restaurants
https://www.youtube.com/watch?v=eJ89At9Xxws
See you in Tuesday class! I'm excited to talk about these eco-friendly restaurants!
The Burger King one really surprised me, especially the fact that they were doing this in the U.S. as well. It means they think there's actually a market for a sustainable fast food restaurant here, which wouldn't have been true even five years before this article was written. I'd be curious to know what they've done since.
ReplyDeleteAll of these were really interesting. Great finds.
Hi Sue,
ReplyDeleteIt's interesting the sushi restaurant is using eco friendly as a selling term. They want to expand and have a greater impact, but at the same time it's still factory farming for fish. It would be like McDonald's telling us their beef is massaged daily, and that's why we should support their higher prices etc. I don't know if that was a relevant metaphor, but the "green" movement has always earned skepticism from me, especially when they want to sell you something. I'm really interested in how you'll present your COYA!
Man, sustainability is seriously trending. The container restaurant seems like more of a piece of art than a restaurant - like the article said, it'm meant to be a show. I think it's a fun way to display some type of local food/sustainable restaurant utopia, but it seems to be built on hype and trends rather than actual sustainable practices. If it's moving so often, how are the relationships it's establishing with local growers 'sustainable'? Do the countless pots of strawberry plants survive the trip to the next display destination? I have questions/skepticism about the motives of each restaurant you brought to our attention, but they ARE encouraging awareness about a different type of food system, which is positive in my opinion.
ReplyDeleteInteresting topics…looking forward to our discussion!
Very vast topic, Sue. I am glad that we had to speak about sustainability during your presentation, I really think the question whether it is to be an individual or governmental initiative is essential and to be debated. While I really appreciate the efforts a restaurant can make to be eco-friendly (at the same, knowing that it is mostly a marketing choice), I would choose a place in regard to the quality of the food, first. Thanks for your work !
ReplyDelete