I am a young entrepreneur, opening a Mediterranean bistro and lounge in downtown Winnipeg. Part of my mandate is to seek out ways to be socially, environmentally, and economically responsible. I want to create awareness in my city about local food producers and suppliers, and the importance of sourcing food locally when possible. I also want the company to commit to offering all products and consumer good to be 100% recyclable or compostable. I am open to innovative ideas to discuss and share that could create such awareness, and allow for a transparency of business operations. Please note that this is a fine dining establishment, where many high profile clientele (from out of town and locally) will dine.
Kelvin Peters
President/General Manager
Arkadash Bistro and Lounge
Canada
Sustainable Restaurant Practices
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Hi Kelvin,
You might be interested in what the Tea Room restaurant at Queen's University in Kingston, Ontario has been able to achieve. I worked there a couple of years ago and they recently eliminated all consumer waste: http://www.queensu.ca/news/articles/tea-room-eliminates-consumer-waste
Cheers,
Gemma
Gemma Boag
Canada
Kelvin,
You might want to check out the Green Restaurant Assoc. - I believe they have a presence in Alaska. In any case their website can give you a lot information.
I believe their web address is www.dinegreen.com.
Good Luck,
Marie Ambrosia
Greenwise Village
Marietta, Ga.
Marie Ambrosia
Greenwise Directory
United States
Check out this web site from LEAF Canada.
http://www.leafme.ca/index.php?%2Fmain
Don Grant
President
Don Grant Consulting
Canada
www.sharethewheel.com
You might get some ideas from http://byjoost.com/- pretty comprehensive approach to all aspects of green design.
Rhonda Scoullar
Queensland Environment and Resource Managment
Australia
I second the Green Restaurant Association - www.dinegreen.com.
I was once in your position, opening an organic market and deli and I found their framework and directory for cleaners and containers really helpful! They are quite expensive, but I looked at the fee as marketing expense.
My market was the first green restaurant certified establishment in Wisconsin and I received oodles of press for that, which helped bring customers in.
You might want to also consider bring volunteering your restaurant as a CSA pick up point.
Lastly, my interior designer and I followed the LEED checklist when designing the interior. Did not get the space certified, just followed the framework.
Megan Ramey
Sustainability Coordinator
A Better City
United States
www.challengeforsustainability.org
Kelvin:
Great to hear! You might get some ideas from http://www.toolsofchange.com/en/case-studies/detail/90 and http://www.toolsofchange.com/en/topic-resources/detail/96
Cheers, Jay
Jay Kassirer
Cullbridge Marketing, and Tools of Change
Canada
www.cullbridge.com