California patrons also enjoy locally grown lemons and avocados. Chipotle produce typically travels no more than 300 miles to its distribu- tion centers. Short travel time means less fuel burned and fewer greenhouse gases plus fresher, more nutritious food on the plate than what less eco-con- scious restaurants provide.


“The environment is the basis of our business; we try to be green in everything,” explains Mike Vroman, a store manager in the St. Louis area. So, for example, “Most of the beef we serve in this area is either from Missouri or Kansas. Even our uniforms are 100 percent organic cotton.”


Because restaurants draw their highest levels of electricity when community demand peaks, Chipotle installed solar panels on 75 of its Texas restaurants, while a wind turbine pro- vides electricity at the Gurnee, Illinois site, reducing midday drain on the grid. The Gurnee site is the first restaurant ever to receive the superior Platinum Leadership in Energy and Environmen- tal Design (LEED) rating.


Is it possible to operate a restaurant without a dishwasher, range, hood or oven? Yes, if bowls, straws, cutlery, chopsticks and cups are made from corn or potato starch. Freshii meals are created in biodegradable, all natural, food-safe bags. Custom made, the bags leave a carbon footprint five to seven times smaller than the most energy- efficient dishwasher. Everything taken from the store will readily biodegrade or is easy to recycle.


Even store size is a factor. Freshii founder Matthew Corrin notes, “As we


grow, our stores are built smaller, to use less materials, to use greener materials, to consume less energy, to take less from this Earth.” Some Freshii stores are super-efficient, encompassing just 150 square feet.


If a burger, fries and shake din- ner evokes guilty pleasure, EVOS removes both the guilt and grease, leaving only pleasurable flavor. The restaurant’s trademark Airfries are bet- ter for more than just folks’ arteries. “Our potatoes are air-fried at a high temperature,” explains Jackie Macalu- so, community ambassador for EVOS, “so we have no used and reused vats of grease to discard.”


Less noticeable eco-bonuses include zero-VOC paint and flooring, made from sustainable, eco-friendly, raw materials like wood flour, linseed oil, rosin, jute fiber and limestone. The company’s Southeast U.S. locations work to raise awareness that even com- fort foods can be greener, healthier and still taste good, and to teach children about healthier eating habits. Of course, there’s usually a Sub- way Restaurant around the corner. Long committed to serving fresh food fast, the company recently announced its new LEED-certified eco-edition. With 35,000 franchises in 98 countries, small changes add up to big blessings for the Earth.


The most important thing we can do to go green is to eat green every day. It serves up the most bang for the buck in healthy sustainability.


Sandra Murphy is a freelance writer at StLouisFreelanceWriter@mindspring.com.


Signs of an Eco-Friendly Restaurant


M


aking the environment a priority doesn’t have to be expensive or time-consuming. Owners and managers can green up any local restaurant, and customers will appreciate the results. Following are some good first steps.


n Recycle everything possible—paper, aluminum, plastics and glass.


n Collect food waste to give to local gardeners to compost.


n Switch from foam carryout contain- ers and bags to Earth-friendly prod- ucts made from biodegradable vegetable starch; also consider transitioning to recycled napkins.


n Use eco-friendly cleaning supplies that are healthy for staff and customers.


n Install low-flow aerators on sink faucets and low-flow conversion kits on toilets to reduce water usage.


n Anytime equipment needs to be replaced, choose a greener model, from light bulbs to refrigerators, which will save on energy bills.


n Remember, going green is a process.


For more information, visit the Green Restaurant Association’s DineGreen.com.


44 Collier/Lee Counties swfl.naturalawakeningsmag.com


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