If you live in my neighborhood, you see the logo regularly…. it’s on the doors of several local restaurants I love. And with the proliferation of plastic cups I tend to get home from Central BBQ having the logo, well, I guess the Project Green Fork logo is fairly routine in my life. I’m sure other people notice it too and with a name that includes keywords for sustainability and food, it seems obvious what the project is about. But I wonder how many people really give thought to the mission.
The PGF website (Twitter, Facebook)states the activities / mission fairly clearly:
Project Green Fork contributes to a sustainable Mid-South by helping reduce environmental impacts, with a focus on strengthening homegrown restaurants.
PGF certifies restaurants as practicing sustainability based on these six steps:Edit
• Have sustainable products in place
• Set-up recycling program
• Kitchen composting
• Replace toxic cleaners with non-toxic cleaners
• Complete energy audit and take necessary steps to reduce energy and water consumption
•Pollution Prevention
I love “homegrown restaurants.” And if you look at the list of restaurants PGF has certified, it’s sort of like you are looking at a list of my favorite places to eat! Huey’s, Central BBQ, Seikisui, Muddy’s Bake Shop, River Oaks, Soul Fish, and long-time favorites Do & the Beauty Shop are working on certification. If you run around Midtown Memphis, you’re likely to see the official composting trailer — I snagged this photo of it recently in the Vollintine-Evergreen area.
What about the environmental footprint of the restaurants you go to? Do you think about the way they do business and the environmental footprint they have? Do you know whether local restaurants recycle and/or compost?
