Local Restaurants Add More Green to Their Menus

By Erin Stringer

Restaurants have got to be some of the worst offenders when it comes to consumption and waste: major energy and water use, uneaten portions scraped into the trash, eco-unfriendly takeout packaging, and imported foods that are often grown in unsustainable ways. Add to that tonnes of emissions to get the food and drink from whatever corner of the world to diners' tables, and it equals a giant carbon footprint.

An organization called Green Table Network is trying to change all that by working with local restaurateurs. An international, non-profit group, this pilot program was launched in Vancouver in October 2006. Led by executive director André LaRivière, who has combined his management career in public broadcasting with his experience as a professional chef, Green Table is partnered with a long list of Vancouver restaurants to figure out greener ways of doing business.

“It's not just a sticker on the door, it's a three year commitment,” says LaRivière. “We do an assessment from top to bottom, a snapshot of key opportunities, and give them a road map to be a member and make a sustainable change.”

Whether in the food court or a high end restaurant, there are numerous steps restaurant owners can take to change their wasteful ways. Starting with a list of eight steps and a scoring program, LaRivière and his core team of eight members then work with the company on an ongoing basis.

Every restaurant owner has different needs, and initiatives vary - everything “from compostable cutlery to more eco-effective laundry services, to finding a source of organic tomatoes.” Businesses work to implement efficient energy, water and waste systems, use fewer pollutants, and locate products that benefit the local economy. On average, a participating restaurant can divert more than 5 tonnes of organic waste from landfill to compost, reduce 10 tonnes of greenhouse gas impact, and save about 120,000 litres of water and 3000 kWh of electricity.

While going green is effective for the environment, it needs to work for restaurant owners too, who struggle with rising food costs, fickle diners, and stiff competition. “It has to fit right in in terms of cost,” says LaRivière. “If you're only buying compostable or organic food, but not saving energy, it will be expensive to go green. But if you do everything you can possibly do – not just bits, it can be cost neutral or even cost saving.”

Green Table plans on adding 500 new members in Greater Vancouver within the next two years. When diners go out to eat, they can support Green Table by visiting member restaurants that are doing their part to be more eco-friendly.

“The consumer has a crucial role. The industry will do what it can to change, but the more consumers can support them and let them know, the better,” says LaRivière. “Judge them on how good food is, but also on what they are doing to make greener choices. That's going to have an impact.” Find out more about Green Table and member restaurants at www.greentable.net.