Cork and Knife – Restaurants Tackle Their Own Inconvenient Truth

Posted in 1000 Food, Sourcing and Supplies, 4200 Recycling, GRA, Local, Seafood on May 07, 2008

Some restaurant sustainability metrics are assembled by Cork and Knife

The average American meal has a shockingly large carbon footprint, usually traveling 1, 500 miles to the plate and emitting large amounts of CO2 in the process, according to the Leopold Center for Sustainable Agriculture. Each meal created produces 275 pounds of waste a day, making restaurants the worst aggressors of greenhouse gas emissions in retail industry, says the Boston-based Green Restaurant Association [GRA], a non-profit organization that works to create an ecologically sustainable restaurant industry.

A recent NRA [National Restaurant Association] study shows utility costs are a big line item for restaurateurs, accounting for a median of between 2.3 percent and 3.6 percent of sales, depending on the type of operation.

According to Zagat’s 2007 America’s Top Restaurants, 65 percent of surveyors said they would pay more for food that has been sustainably raised or procured. According to 2007 National Restaurant Association research, 62 percent of adults said they would likely choose a restaurant based on its environmental friendliness.

Discussed in the article, which focuses on the Washington DC market, Chef Todd Gray of Equinox (Washington, DC), Chef Barton Seaver of Hook (Washington, DC), Chef Nora Pouillon Restaurant Nora (Washington, DC), Tom Holland of Juice Joint Café, George Velazquez of Napa 1015, Citronelle (Washington, DC), and Maziar Farivar of Peacock Grand. Also briefly mentioned, Sweetgreen, Le Pain Quotidien and CakeLove and JavaGreen both working with Clean Currents.

1 to “Cork and Knife – Restaurants Tackle Their Own Inconvenient Truth”


  1. rob says:

    Tackle Box in Georgetown is unsustainable to families. After working 6 months for Barton Seaver and giving him every recipie for tackle box, I was let go for asking about the pay for my staff. If any press would like to know the truth about Chef Barton Seaver or Pure hospitality(what a joke) please contact ex chef of tackle box georgetown Robert Bechtold. 703 254 7110



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