Green Restaurant

Week 11 of It's Easy To Be Green focused on "Reduce & Reuse." One of the biggest struggles for me is avoiding styrofoam containers. I am trying to limit my to-go orders as much as possible and I am considering carrying a small container in my purse for leftovers.

Recently I read an article in Sunset Magazine about a restaurant in Colorado called The Kitchen that is about as green as it gets. They even use biodegradable take-out containers!

DOWN TO THE LAST DETAIL
by Elisa Bosley

A lot of small actions can make a big difference. Going beyond most "eco-friendly" restaurants, the Kitchen:

1. Furnishes its space with largely recycled or salvaged fixtures and materials.

2. Draws its electricity entirely from Colorado wind farms.

3. Offers cloth towels in the bathroom.

4. Depends mainly on local food suppliers (whose names are displayed on chalkboard in the dining room).

5. Prepares staff meals at the end of their shift to use up extra food and wine.

6. Asks staff to use reusable mugs.

7. Hands out biodegradable take-out containers.

8. Gives its cooking oil to a neighbor for biodiesel.

9. Recycles or composts nearly 100 percent of its waste.

photo by Laurie Smith