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Onsite Worm Composting

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Idaho lounge becomes first restaurant in continental US to practice vermicomposting.

Vermicomposting, or worm composting, is a very good idea for restaurants who want to reduce their waste and turn it into a valuable resource. It's especially useful because, unlike traditional composting methods, the process is completely odorless and therefore very practical in a restaurant setting. In Boise, Idaho, eco-restaurateur Dave Krick feeds 200,000 extra diners living in his......read more

Upstart SF Restaurant Looks to Redefine Food Sustainability

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In a quest to face climate change head on, The Perennial pushes way beyond farm-to-table cuisine

Twilight Greenaway for Civil Eats: In the quest to shave off distance from field to plate, today’s chefs and restaurants have devised a range of creative solutions–from growing tomatoes on their own rooftops to sourcing fruit from their customers’ backyards. The Perennial, a soon-to-open San Francisco eatery, plans to take the business of local sourcing several steps......read more

Diners Say They'll Pay More for Sustainable Food

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Survey indicates that restaurants are 'drastically underestimating' the importance consumers attach to sustainability

If you serve it, they will come. That's the conclusion drawn from a recent survey asking restaurant-goers if they would be willing to pay a premium for their meal if they knew the restaurant sourced sustainable food and recycled its food waste. The poll of 1,000 people by the Sustainable Restaurant Association (SRA) found more than half would be prepared to pay more for their meal if they knew......read more

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