Restaurants employ thousands of workers, open early, close late, use millions of gallons of hot water every year, serve hundreds of meals daily, and play a very important economic role in the community. How sustainable can these resource-intensive businesses become? Asheville is close to becoming “America’s Greenest Dining Destination” due to the leadership of restaurant owners who have committed to Green Restaurant Certification. The Blue Ridge Sustainability Institute was instrumental in getting a NC Green Business Fund grant to improve the energy efficiency of 17 local restaurants, but these restaurants have gone above and beyond to commit to sustainability in all aspects of their businesses.
The Blue Ridge Sustainability Institute’s next Green Monday on April 23 will showcase a few of the dedicated restaurants who have gone green. Learn about the challenges and rewards of being eco-friendly, paying a fair wage, composting, sourcing local food, going solar and much more. Tim Ballard, BRSI’s Green Restaurant Project Manager, will moderate the session. Click on the link to see the list of panelists and more information.
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