Restaurant

Sustainable restaurant reviews, green certifications, cost of local organic meals, innovative trends in the restaurant industry.

Chef Daniel Corey of Luce San Francisco

Chef Daniel Corey of Luce San Francisco

Chef Daniel Corey talks to us about seasonal menus, Luce’s green certification and the trend toward sustainability in the restaurant industry. Long before San Francisco-based restaurant Luce received its official Green Dining Certification from the Green Restaurant Association, the establishment had already committed to keeping things fresh, local, seasonal and sustainable. Today Luce is one […]

Native Foods Vegan Cafe

Native Foods Vegan Cafe

Vegan is going mainstream. It wasn’t long ago that eating vegan was a difficult thing to commit to, and eating out was nearly impossible.  The past few years have seen interest in plant based eating on the rise in the United States, and with it a flourishing of vegan cuisine.  Whether you’re baking up a […]

Preserving a Legacy, Building a Sustainable Future

Preserving a Legacy, Building a Sustainable Future

Long Meadow Ranch restaurant, winery, olive grove and ranch in California’s Napa Valley Ted, Laddie and Chris Hall, owners of Napa Valley’s beautiful Long Meadow Ranch, live and work by four simple words: Excellence through responsible farming. This strict focus on stewardship, respect and balance has helped the Hall family develop quality wines, heritage olive […]

Local Seasonal and Grass-fed 50’s Diner Food at Grazin’

Local Seasonal and Grass-fed 50’s Diner Food at Grazin’

At Grazin’, a 1950s-style diner in Hudson, N.Y., owners Dan and Susan Gibson, together with their daughter and son-in-law, serve only the best. For them, that means delicious burgers, fries, shakes and sodas made from local, seasonal, organic and biodynamic ingredients. The restaurant uses only 100 percent grass-fed and finished black angus beef raised a […]

Onsite Restaurant Farms

Onsite Restaurant Farms

Restaurants with roots Restaurants across the country are now boasting farm to table fare on their menus, sourced from local farms or, increasingly, a farm of their own. But not all can present their patrons with the farm just outside the restaurant doors. Restaurants with integrated onsite farms invite diners beyond the table to the […]

Your Chef and Climate Change: Tory Miller of Graze

Your Chef and Climate Change: Tory Miller of Graze

As Executive Chef for both Graze and L’Etoile in Madison, Wisconsin, Tory Miller chooses only the finest farm-fresh ingredients from his local producers.  At his restaurant, Chef Miller produces a grand selection of artisan cured meats, breads, butters, fruit preserves, pastas, pickled vegetables—all from scratch.   Why source sustainable food from local suppliers? The short […]

Sustainable Restaurants: Haven Houston

Sustainable Restaurants: Haven Houston

If you think of Texas as dry and dusty, Houston will surprise you. It’s hot, sure, but also humid, almost lushly so, thanks to its location on the Gulf of Mexico. That prime seaside spot also lets chef Evans play with a wide variety of seafood. The result? Dishes like his signature shrimp corn dogs with Tabasco mash remoulade.

Serving Up Integrity In Sydney: Billy Kwong

Serving Up Integrity In Sydney: Billy Kwong

Kylie’s bijoux restaurant is located in the Surry Hills neighborhood of Sydney, a once down-and-out corner of the city that has been reborn as a hipster paradise full of art galleries, cafes and bistros. Billy Kwong’s food focuses on modern interpretations of the Cantonese cuisine the fifth-generation Chinese-Australian chef grew up cooking and eating.

Farm To Fork: Blue Hill at Stone Barns

Farm To Fork: Blue Hill at Stone Barns

At Blue Hill at Stone Barns, “farm to table” means that the land you see outside the restaurant window is the land where the food on your fork was grown. Located in the Pocantico Hills in New York’s Hudson Valley region, Stone Barns Center occupies 80 acres filled with pasture, a greenhouse and even a bee colony.

Sustainable Restaurants: Mixt Greens

Sustainable Restaurants: Mixt Greens

Mixt is at the forefront of a new trend—eco-conscious chain restaurants. With casual lunch joints like Mixt embracing sustainable practices, green dining is no longer confined to upscale establishments. Now even weekly takeout lunches in bustling business districts can be both eco-friendly and delicious.

Chefs Sourcing Sustainable Seafood

Chefs Sourcing Sustainable Seafood

The US produces more than 100 aquatic species for consumption, making the management of these fisheries an important topic in both environmental and ethical terms. As the demand for sustainable seafood increases, so has the focus on sustainable seafood practices in a chef’s culinary education.

Farm To Fork

Farm To Fork

Some restaurants are taking the next step in local, sustainable food by creating their own gardens and small farms. Whether their gardens contribute significantly to the daily menu or simply provide herbs and a few vegetables, restaurant owners and chefs are using them as a source of culinary creativity and unparalleled fresh quality.

Certifying Sustainability

Certifying Sustainability

Defining sustainability in the restaurant industry, let alone measuring it, has proven to be an incredibly difficult task. A range of new businesses have emerged to help analyze a restaurant’s sustainability as well as provide certification for businesses to stand as a visual indicator to their customers of a restaurant’s ethical values—helping diners make smart choices.

Sourcing Local: Nick’s Cove

Sourcing Local: Nick’s Cove

Originally a fish shack and roadhouse, Nick’s underwent a major renovation in 2007, emerging as an elegant waterside restaurant featuring seasonal farm-to-table and sea-to-table California cuisine. Executive chef Austin Perkins spoke with us about sourcing local, sustainable seafood, meat, dairy and produce from the Marin Sonoma foodshed.

Compostable Containers Gaining Ground

Compostable Containers Gaining Ground

It used to be that to-go packaging, save Chinese take-out, was made out of Styrofoam which came complete with a set of plastic cutlery. Today restaurants are switching to packaging made from biodegradable plastics or recycled paper products, printed with vegetable-based inks. Whether through a restaurant’s own motivation or a city’s ordinance, the world of to-go packaging is looking increasingly compostable.

Zero Waste: Let’s Count The Ways

Zero Waste: Let’s Count The Ways

Restaurants are a significant source of pollution—from food waste to spent cooking oil to toxic chemicals. Eden Canon explores the ways in which the restaurant industry is cleaning up its act. From making simple changes, such as setting up recycling programs, to working with the city to turn spent cooking oil into biofuel that run city buses, restaurants are taking up the challenge to go green.

Anti-straw Movement

Anti-straw Movement

Over 500 million plastic straws are used in the United States every day, that’s over 46,000 bus loads of straws a year. Be Straw Free, an anti-straw initiative started by 9 year old Milo Cress, offers some helpful advice—and compelling reasons—to refuse, reduce or reuse.