Eco-Friendly? [General]
2009 Nov 9
It depends if you mean restaurants that purposely strive to be eco-friendly, as part of their mandate, or if you mean ones that do so anyway. Also, depends on how much of a "restaurant" you mean, versus take-away or other vendors.
Also, it depends on whether you mean eco-friendly, as in environmentally progressive, or as in green-washing.
IMO, Bridgehead might be one of the most progressive vendors in the city. Let's start with the fact that they encourage urban community. Their stores are all located in urban areas for several reasons that are both business-savvy and "eco-friendly": It means that delivery trucks don't have to go as far, and it also encourages biking and walking to their stores, rather than driving.
They are also one of the only restaurants I know of who actively compost within the store. Not only food waste, but also their "plastic" utensils are actually made from vegetable byproducts (sure, a result of booming corn and soybean industries, but hey if you ask me it's better than high-fructose corn syrup). Their plastic cups are also made from a similar material and are biodegradable. They also ask if you want your drink/food to eat-in or takeaway. I know that last one doesn't sound like a big deal, but after frequenting Starbucks on a regular basis in London, you have no idea how much a breath of fresh air that is.
I'm ignoring the fact that the use a lot of organic products, because there a lot of people question if organic = environmentally progressive. That is a topic far too big for this thread, IMO.
I'm curious to see what others have to say about this topic...
Also, it depends on whether you mean eco-friendly, as in environmentally progressive, or as in green-washing.
IMO, Bridgehead might be one of the most progressive vendors in the city. Let's start with the fact that they encourage urban community. Their stores are all located in urban areas for several reasons that are both business-savvy and "eco-friendly": It means that delivery trucks don't have to go as far, and it also encourages biking and walking to their stores, rather than driving.
They are also one of the only restaurants I know of who actively compost within the store. Not only food waste, but also their "plastic" utensils are actually made from vegetable byproducts (sure, a result of booming corn and soybean industries, but hey if you ask me it's better than high-fructose corn syrup). Their plastic cups are also made from a similar material and are biodegradable. They also ask if you want your drink/food to eat-in or takeaway. I know that last one doesn't sound like a big deal, but after frequenting Starbucks on a regular basis in London, you have no idea how much a breath of fresh air that is.
I'm ignoring the fact that the use a lot of organic products, because there a lot of people question if organic = environmentally progressive. That is a topic far too big for this thread, IMO.
I'm curious to see what others have to say about this topic...
2009 Nov 9
The other one that comes to mind is the Whalesbone Sustainable Oyster and Fish Supply Outlet. As the name suggests, it only carries fish that come from a sustainable supply. It's not really a restaurant but it does do take away sandwiches. I would imagine that the Whalesbone restaurant gets their fish from their own store, so you can add them to the list.
I'd agree that Bridgehead is also a good example.
Any restaurant like Beckta or Les Fougeres that tries to focus on local in-season ingredients I suppose is somewhat eco-friendly.
I'd agree that Bridgehead is also a good example.
Any restaurant like Beckta or Les Fougeres that tries to focus on local in-season ingredients I suppose is somewhat eco-friendly.
2009 Nov 9
There is also a group of about 15-20 restaurants that are actively involved in a composting initiative through the farm that i work at. Once a week, 1-2 garbage cans full of kitchen waste are brought to the farm and worked into our gardens. Each can weighs about 50lbs, equaling about a 1000lbs staying out of our dumps. Kudos to the restaurants involved.
2009 Nov 10
Beyond Bridgehead, I am fairly certain that I Deal Coffee, Umi Cafe and Raw Sugar are ecologically friendly. I know that their coffee is sourced in a more eco-fashion at the least and serving in ceramic mugs is a key feature.
I believe that Sweetgrass is only using locally sourced ingredients. Any vegetarian places (The Table, Green Door ect) are by definition more eco-friendly then those serving meat from a land footprint perspective.
I believe that Sweetgrass is only using locally sourced ingredients. Any vegetarian places (The Table, Green Door ect) are by definition more eco-friendly then those serving meat from a land footprint perspective.
2009 Nov 10
Jagash, I'm curious as to how I Deal, Umi and Raw Sugar are eco-friendly...how is their coffee sourcesd in an eco-friendly fashion? I ask because I can only think of one component in coffee growing/harvesting that would make it sustainable as a practice.
Piglover, that's an amazing intiative. It's unfortunate that compost is neither seen nor heard by customers because I imagine that would be a good point for emphasis in branding.
Also, a vegetarian restaurant isn't by definition eco-friendly, if it's non-food practices are not sustainable. Similarly, a company that practices fair-trade with their suppliers may not be a completely ethical company. There are many elements that make something eco-friendly or environmentally progressive and I don't think that there's a single definition that fits.
Piglover, that's an amazing intiative. It's unfortunate that compost is neither seen nor heard by customers because I imagine that would be a good point for emphasis in branding.
Also, a vegetarian restaurant isn't by definition eco-friendly, if it's non-food practices are not sustainable. Similarly, a company that practices fair-trade with their suppliers may not be a completely ethical company. There are many elements that make something eco-friendly or environmentally progressive and I don't think that there's a single definition that fits.
2009 Nov 10
Fair trade = Lack of extensive monocultures, compared to the agrobuisness products. Ecologically superior option.
Organic = No pesticides, herbicides ect. This decreases the environmental damage caused by those agents.
Shade Grown = Not inducing deforestation, as the coffee plants are grown in the natural conditions and allow for normal ecosystem function.
Beyond the coffee sourcing options, some of the packaging including the source for milk/sugar use less non-recyclable components.
Vegetarian restaurants are more eco-friendly then identical meat-serving restaurants, as each kilo of vegetable matter requires a fraction of the land to produce compared to meat. Closer to the sunlight, the more energy stored in the mass. Yes, the non-food practices within a vegetarian restaurant may make it worse then an omnivorous restaurant which is otherwise good in non-food practices. On average though, vegetarian restaurants will be better from an ecological pov. Not to mention that I am quite certain that non-food practices probably cant be bad enough to compensate for the differences in land use.
Sorry, ecologist here. I spend far too much time thinking about things like this.
Organic = No pesticides, herbicides ect. This decreases the environmental damage caused by those agents.
Shade Grown = Not inducing deforestation, as the coffee plants are grown in the natural conditions and allow for normal ecosystem function.
Beyond the coffee sourcing options, some of the packaging including the source for milk/sugar use less non-recyclable components.
Vegetarian restaurants are more eco-friendly then identical meat-serving restaurants, as each kilo of vegetable matter requires a fraction of the land to produce compared to meat. Closer to the sunlight, the more energy stored in the mass. Yes, the non-food practices within a vegetarian restaurant may make it worse then an omnivorous restaurant which is otherwise good in non-food practices. On average though, vegetarian restaurants will be better from an ecological pov. Not to mention that I am quite certain that non-food practices probably cant be bad enough to compensate for the differences in land use.
Sorry, ecologist here. I spend far too much time thinking about things like this.
2009 Nov 11
Sure, but are you going to call a company that has one or two coffee blends that are sustainable and tweleve that aren't a "green" company?
Similarly, if the company clearcuts forests, but produces an organic bean are they ecologically progressive?
I don't disagree with you, I'm just trying to consider other aspects that impact whether something is "green", a word that I feel is thrown around far too often.
Similarly, if the company clearcuts forests, but produces an organic bean are they ecologically progressive?
I don't disagree with you, I'm just trying to consider other aspects that impact whether something is "green", a word that I feel is thrown around far too often.
2009 Nov 11
I generally avoid bragging about what we do at ZenKitchen (even though our Jamaican Jerk Eggplant just won 2nd place in a province-wide restaurant pickle "smackdown" - whoo hoo!). But this is an important issue and one where I'm very proud of our work.
We've implemented a number of sustainable practices. We recycle our cardboard, paper, bottles and cans and our compostables go to an area farmer. This last is important - between kitchen scraps and plate scrapings, we produce about 250 litres of compostables each week that would otherwise go to landfill. Our used cooking oil goes to a bio-diesel project.
We also refuse to carry bottled water, offering tap, filtered and house-produced seltzer water alternatives.
Our coffees and teas are from organic, fair trade companies, as is the chocolate we use. Much of our produce is organic and local - it's not 100%, but we do our best. About 3/4 of our wine is Ontario VQA, reducing the carbon footprint for those products.
Our take out/doggie bag containers are compostable, too, or can be put out with the black box on recycling day.
We aren't perfect - our electricity and water consumption is outrageous and we aren't on Bullfrog Power yet, for instance. But we're all conscious of our need to bring in sustainable practices and we're always trying to improve.
We've implemented a number of sustainable practices. We recycle our cardboard, paper, bottles and cans and our compostables go to an area farmer. This last is important - between kitchen scraps and plate scrapings, we produce about 250 litres of compostables each week that would otherwise go to landfill. Our used cooking oil goes to a bio-diesel project.
We also refuse to carry bottled water, offering tap, filtered and house-produced seltzer water alternatives.
Our coffees and teas are from organic, fair trade companies, as is the chocolate we use. Much of our produce is organic and local - it's not 100%, but we do our best. About 3/4 of our wine is Ontario VQA, reducing the carbon footprint for those products.
Our take out/doggie bag containers are compostable, too, or can be put out with the black box on recycling day.
We aren't perfect - our electricity and water consumption is outrageous and we aren't on Bullfrog Power yet, for instance. But we're all conscious of our need to bring in sustainable practices and we're always trying to improve.
2009 Nov 11
Kombu - Wow, impressive what ZenKitchen - ZenKitchen
is doing.
I gotta say as one who recycles as much as I can at home... I've never understood how commercial ops have been able to get away so long without being "forced" to participate in Ottawa's Blue & Black Box Programs (albeit on a commercial program). It makes me sick to see how much stuff goes in the garbage at a typical restaurant... until the LCBO Liquor Deposit came into effect, all those bottles and cans ended up in the landfill... now because there is "money" attached Restaurants "care". Wish they would do more though in the way of the Black Box... I know that there is a ton of newsprint, cardboard packaging, etc. still being thrown out by the average Restaurant. And don't even get me started on compostables (let alone perfectly good day-to-day food wastage that could otherwise go to the Food Banks).
I gotta say as one who recycles as much as I can at home... I've never understood how commercial ops have been able to get away so long without being "forced" to participate in Ottawa's Blue & Black Box Programs (albeit on a commercial program). It makes me sick to see how much stuff goes in the garbage at a typical restaurant... until the LCBO Liquor Deposit came into effect, all those bottles and cans ended up in the landfill... now because there is "money" attached Restaurants "care". Wish they would do more though in the way of the Black Box... I know that there is a ton of newsprint, cardboard packaging, etc. still being thrown out by the average Restaurant. And don't even get me started on compostables (let alone perfectly good day-to-day food wastage that could otherwise go to the Food Banks).
2009 Nov 11
We also refuse to carry bottled water
This is totally a big one for me, at least plastic bottle water. I find it funny that Booster Juice as a company brands itself as healthy and eco-friendly (it's packaging isn't as bad as conventional styrofoam like products), yet it sells bottled water.
Well done Zen Kitchen!
This is totally a big one for me, at least plastic bottle water. I find it funny that Booster Juice as a company brands itself as healthy and eco-friendly (it's packaging isn't as bad as conventional styrofoam like products), yet it sells bottled water.
Well done Zen Kitchen!
2009 Nov 12
Wow I am hearing some great information here. I just finished a huge project for school on changing the environment... and I was curious to see if any restaurants have really made the leap.
There is even a machine out now that turned fryer grease into power for your restaurant.
There is so much out there to be done, and is easy to do. It definitely opened my eyes to how easy some things would be to change, even at home.
Good on the restaurants that are ahead of their "times" per say.
Thank you for all the insight and sharing the information with me about our local restaurants.
Keep it coming :)
There is even a machine out now that turned fryer grease into power for your restaurant.
There is so much out there to be done, and is easy to do. It definitely opened my eyes to how easy some things would be to change, even at home.
Good on the restaurants that are ahead of their "times" per say.
Thank you for all the insight and sharing the information with me about our local restaurants.
Keep it coming :)
2009 Nov 12
Not selling Bottled Water is a huge plus for me and I respect ZenKitchen for those above listed changes. I hope that with the Green Box program, that will be extended to restaurants so the food waste gets composted rather then trashed.
You are quite right on the greenwashing complaints LWB. I simply compare those legitimately making an effort from those who serve bottled water and get their ingredients from the cheapest and most environmentally damaging producers out there.
You are quite right on the greenwashing complaints LWB. I simply compare those legitimately making an effort from those who serve bottled water and get their ingredients from the cheapest and most environmentally damaging producers out there.
2009 Nov 12
Well done @ Zen...however in the past many of these recycle programs were not available for commercial properties in the City of Ottawa.
Where my husband's office is it's in a small industrial park and they only have cardboard recycling. They don't offer any other type of collection. As a personal choice, I bought a blue box, and he brings it home every couple of weeks for pick up in our neighbourhood.
So kudos to those out there getting it done, but it's not always as easy when you are commercial.
As for bringing your own take out containers, not even sure they would allow it. What if you bring a container from home, it's not clean, you get sick, you can see where I'm going with this...
It's not a perfect system, but I do agree better steps can be taken - truth is, does the average consumer want to pay the extra?
Sorry, rambling a bit...
J~
Where my husband's office is it's in a small industrial park and they only have cardboard recycling. They don't offer any other type of collection. As a personal choice, I bought a blue box, and he brings it home every couple of weeks for pick up in our neighbourhood.
So kudos to those out there getting it done, but it's not always as easy when you are commercial.
As for bringing your own take out containers, not even sure they would allow it. What if you bring a container from home, it's not clean, you get sick, you can see where I'm going with this...
It's not a perfect system, but I do agree better steps can be taken - truth is, does the average consumer want to pay the extra?
Sorry, rambling a bit...
J~
2009 Nov 12
Further to bringing your own containers, if you attended the Ottawa Folk Festival this year, your food would have been served on reusable plates and real s.s. cutlery. It was something the organizers started 2-3 years ago and it is very popular with the patrons. It was introduced to reduce garbage, which is an expense. The plates and bowls are plastic, are cleaned and re-used many times, year after year. Plus I believe the food tastes better.
A few weeks ago we decided to try something similar, as an experiment, at the Ottawa Farmers' Market with coffee and started offering real mugs. The patrons and other vendors love it! They can keep the mugs or return them, all return them. Plus again the coffee/tea/hot choc./cider tastes better.
We've noticed that about 10% or so people bring their own mugs. Also, some people have started to bring their own plates or containers. So the "movement" is starting to gain popularity. Not sure if it will grow?
Interesting discussion...
A few weeks ago we decided to try something similar, as an experiment, at the Ottawa Farmers' Market with coffee and started offering real mugs. The patrons and other vendors love it! They can keep the mugs or return them, all return them. Plus again the coffee/tea/hot choc./cider tastes better.
We've noticed that about 10% or so people bring their own mugs. Also, some people have started to bring their own plates or containers. So the "movement" is starting to gain popularity. Not sure if it will grow?
Interesting discussion...
2009 Nov 14
If anyone remembers this "bring your own stuff" was very popular in the mid 1990s... then it fell out of favour. There was a huge push against McDonalds and all the packaging in particular. Some activists were showing up at McDonalds North America-wide staging huge protests and armed with plastic plates (eat in) or Tupperware containers (take out). It was enough of a movement... and a disruption at McD's that they switched from styrofoam to cardboard. Not sure what they are using these days as it has been ages since I've been in one.
This "movement" also became responsible though for many fast food places implementing Garbage and Recycling Bins... before that, everything went in the trash.
What most folks don't know... is that many places still end up wasting the environmentally non-friendly product just the same... example, you come in to a fast food place with your travel mug for coffee... you want a "large", they still pour your coffee in a large cup, and then dump it out into your travel mug. It is the ONLY way they have of measuring quantity. The used cup (which as per policy, cannot be reused for another customer) goes in the trash.
So although I'd like to take my own containers to the grocery store or for take-out food, until these types of practices are widely accepted and worked around, so as to not produce waste anyways, I guess I'll just stick with the packaging that is provided.
:-(
This "movement" also became responsible though for many fast food places implementing Garbage and Recycling Bins... before that, everything went in the trash.
What most folks don't know... is that many places still end up wasting the environmentally non-friendly product just the same... example, you come in to a fast food place with your travel mug for coffee... you want a "large", they still pour your coffee in a large cup, and then dump it out into your travel mug. It is the ONLY way they have of measuring quantity. The used cup (which as per policy, cannot be reused for another customer) goes in the trash.
So although I'd like to take my own containers to the grocery store or for take-out food, until these types of practices are widely accepted and worked around, so as to not produce waste anyways, I guess I'll just stick with the packaging that is provided.
:-(
2009 Nov 15
I'm calling your bluff, Food and Think. Some companies are better with this practice than others, sure. A lot of them, however, have decided to go with the flow on this one and to have the cashier determine what size your container is. For example, I have a cup which Starbucks says is a tall (12 oz) and Bridgehead tells me is a small (8 oz.) It's 8 oz. I don't mind that Starbucks is charging me a bit more, a) because it's not worth arguing about and I know that b)the cup looks like it should be 12 oz and c) because I'd rather not waste a paper cup to find out.
As far as I know, Tim Hortons and McDonalds do as Starbucks does, or they assume that the customer knows that their medium travel mug is a medium. Similarly, Ikea knows that an order of meatballs is a certain number and so forth.
As far as I know, Tim Hortons and McDonalds do as Starbucks does, or they assume that the customer knows that their medium travel mug is a medium. Similarly, Ikea knows that an order of meatballs is a certain number and so forth.
2009 Nov 15
Yeah, I was going to say something about that being a cop-out but decided not to. I've seen that happen where they just fill another disposable cup, but not in quite a few years. Probably something like 15 years. Normally they just guestimate in your favour - in fact I was very surprised about 2 weeks ago when I went to the new Bridgehead in Westboro for the first time when the 2 servers were deliberating for the better part of a minute over how big my cup was.
proulx