Day 4: Restaurants go green | Queen of Green | David Suzuki Foundation
Photo: Day 4: Restaurants go green

A sustainable diner coming to a town near you (Credit: Elizabeth Thomsen via Flickr)

Foodprint: Saving the planet from your kitchen table

Choices about what you eat can make as big a difference for the environment as how you get around. Before reaching for your favorite comfort food this Thanksgiving, join the David Suzuki Foundation for our 11-day challenge, Foodprint: Saving the planet from your kitchen table. Starting Oct. 5th, you could win an awesome prize just by sharing your story on Facebook. Plus you'll get helpful eco-advice from me, the Queen of Green.

Answer the daily Facebook question by adding your comment. Don't have a comment to share? Check out the others and vote for your favourite. We're giving out fabulous prizes for the comment with the most "Likes".

The planet doesn't need another fad diet. But how much do you know about where your food comes and the type of impact it's having on the planet? What are you doing to eat more sustainably?


Day 4 of Foodprint: Saving the planet from your kitchen table

It's Friday and many people across Canada will opt for ordering pizza or dining out. Choosing that restaurant has become more than just relishing a break from cooking and ditching dish duty.

Some eating establishments are leading the way when it comes to going green. It's not uncommon to see:

Still not sure what I mean? Check out this case study.

Earls and Joey Restaurants go green

Many Earls and Joey Restaurants throughout Canada and the U.S. compost within their stores (read more about composting at home from Day 2). And with a large chain that crosses many borders it's a significant undertaking. Typically restaurant chains of this size annually dump millions of pounds (or kilograms depending on which side of the border you live) of waste into our landfills. Now, I wouldn't tell you a story if it didn't have a happy ending. Earls and Joey estimate that in 2011 they will keep upwards of 2.5 million pounds of waste (organics and recyclables) from B.C., Alberta, Manitoba, Ontario, and U.S landfills. They realize they've just scratched the surface, but strongly believe that if they can do it, so can you!

Let's face it: we could all use a little encouragement and cheerleading when it comes to choosing the more sustainable path. The next time you're in a sustainable establishment, why not say thanks for making the planet a better place? I'll even make it easy for you. Post a comment on Facebook and when your comment gets the most "likes" you'll win a gift card to an Earls or Joey restaurant near you!

What do you look for in a sustainable restaurant?

P.S. In time for Thanksgiving weekend why not make David Suzuki's Pumpkin Pie recipe with all its sustainable tips and tricks!

Sincerely,
Lindsay Coulter, Queen of Green

October 8, 2010
http://www.davidsuzuki.org/blogs/queen-of-green/2010/10/day-4-restaurants-go-green/

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1 Comment

Oct 08, 2010
9:07 PM

I would love to see less food waste in restaurants. Then what is not eaten should be composted, otherwise all that biodegradable material ends up in landfills creating tonnes of methane. (That natural gas could harnessed as well but of course…..)

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