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Green Dining Redux
The last post about green dining resulted in an excellent idea from andrajeanne, who noted that green restaurants are difficult to find in her area. Her solution was to form a “green dinner club” with like-minded friends who take turns hosting a “green” dinner featuring local organic foods. Combine that with Sharon’s idea of forming a “green group” that gets together regularly to discuss green ideas, share upcoming schedules for combined errand-running and the like, and you have an impressive way to effect green change in your neighborhood or community.
7 Responses to “Green Dining Redux”
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There are many ways restaurants can go “green” . One way is to stop serving such huge portions of food. For one thing it would help our diets, it would eliminate tremendous food waste and on the recycle end we wouldn’t be left dealing with plastic “doggie bags” and styrofoam containers. When I dine out I almost ALWAYS have leftovers. I now have gotten into the habit of bringing with me one of those nifty new small style collapsable containers in which to bring back all my leftovers.
February 12th, 2008 at 9:48 am
When I purchase meat, seafood, anything in a plastic or styrene foam container, I transfer the content into the plastic bags(grab some from vegi section) after checking out. And I leave plastic containers at the store’s recycle bins!
February 13th, 2008 at 3:42 am
I applaud WF for your environmental efforts. I have another concern. In our stores in ARizona, I notice that gluten-free products are being shipped from Canada. Isn’t part of reducing carbon to buy local? There is an excellent Gluten free bakery in Arizona. (Gluten Free Creations) Their food is of high quality, passing the GF tests, and much tastier than many of the other GF products that you now carry. Buying from an American, local provider is better for our economy as well as the environment. I have spoken with the local bakery about this item and I hope that they are considering this.
Thanks!
February 27th, 2008 at 9:12 am
Thanks for your comment, Diane. Yes, buying local is an important aspect of reducing the carbon footprint. Each of our stores have a high degree of autonomy in selecting the products they offer, and all of them make an effort to buy locally as much as possible. In this case, the local bakery you mention may not meet our quality standards, which are among the highest in the world, or the store leadership may not be aware of the bakery.
I suggest contacting the Store Team Leader AND the Bakery Dept. Team Leader at your Whole Foods Market, as well as the owner or manager of the bakery in question. It may be the beginning of a great partnership!
Whole Foods Market is proud of our large selection of gluten-free products and is always looking for ways to improve them and expand our offerings. For more information, please go to the gluten-free pages on our website.
http://www.wholefoodsmarket.com/products/glutenfreebakehouse/
February 27th, 2008 at 12:38 pm
Whenever we eat out and we have leftovers to bring home we have our own container that we reuse. The servers seem quite taken aback by this but we insist and explain and they actually seem to appreciate it
March 6th, 2008 at 6:41 pm
I want to convice the cafeteria at my work to start serving food in biodegradeable containers rather than plastic and styrofoam. Does anyone know where whole foods gets their containers? I want to provide the cafeteria manager with a supplier contact and pricing info (hopefully its cheaper!) to give them more initiative to get started.
March 20th, 2008 at 9:12 pm
Jessica, the containers used in our stores are usually contracted at a regional or even local level. I recommend that you contact the Store Team Leader of your local Whole Foods for information about the containers used in that store.
Thanks and good luck!
Jerry
March 21st, 2008 at 7:57 am