Tagged Sustainability

01 Jul

Sustainable Seafood: Bamboo Sushi Eco Friendly Restaurant

The restaurant takes pride in its impeccably sourced fish. Bamboo Sushi works in partnership with the Monterey Bay Aquarium and the Marine Stewardship Council to serve not only fish that is certified sustainable, but often locally caught. The menu changes seasonally, as fish is a seasonal food.

22 Apr

Farm to Table Restaurants: 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…

Featured 28 Jan

Sustainable Farming in Bali | Ben Ripple of Big Tree Farms

On the forefront of developing sustainable, community enhancing food systems in Bali, Indonesia Expats Ben and Blair Ripple left their organic farming jobs in Washington and moved to Bali, Indonesia, in the late 90s. Since then, they’ve been become somewhat famous in their efforts to bring artisinal Indonesian products to a larger market and to establish and…

01 Sep

Alternative Farming Systems

While certified organic farming has been the focus of much attention in the move toward sustainable agriculture, other methodologies and philosophies are being used with great success, though considerably less fanfare. Permaculture Inspired by Bill Mollison’s observation of self-sustaining ecosystems in rainforests in Australia, permaculture provides a method of analyzing the environment and designing systems—such as farms, gardens and human habitations—to work with natural flows and processes. Permaculture is closely related to human scale living, homesteading, and the appropriate use of technology and natural resources—especially the finite resource of oil energy. Permaculture has as its foundation the following principles: Earth…

Featured 15 Nov

Daily Bread: Doing Business and Doing Good

JP and Michelle MacFadyen are dedicated to sustainable practices in their restaurant and to sharing the bounty of their bakery with others through local food donations to feed the hungry. By now we’re all familiar with the locavore ideal: buy food from local producers, family farms and businesses. In the pursuit of this ideal, sometimes…

Featured 03 Nov

How Green is Your Favorite Restaurant?

Sometimes sustainability is equated with upscale restaurants that specifically market their local and sustainable credentials. But what about your favorite pizza joint, or the place where you pick up a quick salad on the way home from work, or the bakery that supplies your daily bread? To really make a difference, sustainability has to take…

13 Jan

Lexicon of Sustainability: What’s in a Word?

These days, the word sustainability has become fairly ubiquitous, but what does it actually mean? Through innovative photographic collages, short films and a traveling exhibition featuring some of the leading thinkers in food, farming and conservation, this constantly evolving project is helping change the way we think – and speak – about sustainability.

30 Dec

Chef Art Smith Interview: Restaurants Going Green

The colorful eatery is one of a growing network of restaurants around the country to embrace sustainability and become a Certified Green Restaurant. Southern Art and Bourbon Bar took an impressive 49 steps to conserve energy, eliminate waste and offer more fresh, local and organic dishes. In turn, the Green Restaurant Association awarded the popular…

04 Aug

Chicago Sustainable Restaurant: Uncommon Ground

Uncommon Ground is simply a comfortable neighborhood joint—one where an ethos of sustainability is woven into every aspect. Imagine a world where every corner tavern had a rooftop garden and you’ll be picturing the world that Uncommon Ground hopes to comfortably inhabit someday soon.

07 May

Humanely Raised Meat: How to Buy Pork

Many avoid pork because of the lurid abuses endemic in conventional pig rearing. But, with a little research, conscientious carnivores can still delight in bacon and porchetta. Ethically raised pork is becoming easier to find as small scale local producers embrace pasture-based farming.

05 Apr

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.

12 Mar

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.

Featured 17 Feb

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.

17 Feb

Project Green Fork | Green Restaurants in Memphis

Margot McNeeley, founder of Project Green Fork in Memphis, Tennessee, talks to EthicalFoods.com about the challenges of helping restaurants move toward sustainable practices.

17 Feb

Low Waste Restaurants

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.

15 Feb

L’Etoile Restaurant Madison

Long before it was fashionable to do so, Piper cultivated strong ties with small regional farmers and their products, from heirloom vegetables and sustainably raised meats to local cheeses, nuts and other artisan products.