Mas
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Mas Farmhouse restaurant sources 100% of its food locally from small farms near Bronx, with menu items changing daily based on seasonal availability. Decor is made from reclaimed wood sourced locally to invoke an old French farmhouse. The restaurant uses sustainable practices like composting food waste and using recycled and biodegradable supplies. Employees are all local and receive education about local farms, breweries and wineries, and assist with sourcing directly from farmers markets. The executive chef gives lectures on topics like natural baby foods and eating locally to the community.
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Blue Hill Restaurant is located in Greenwich Village in New York City between Washington Square Park and 6th Avenue. It was opened in 2000 by brothers Dan and David Barber and focuses on using fresh, local ingredients from nearby farms including their own Blue Hill farm. The menu changes daily depending on the ingredients available from local artisanal vendors and farms they have close relationships with. Blue Hill was one of the first 'farm-to-table' restaurants and remains committed to their philosophy of seasonal eating.
Candle Cafe
The Candle Cafe is dedicated to health and sustainability by serving fresh, seasonal, organic vegetarian and vegan cuisine sourced from local farms. The restaurant supports 10 local farms and uses organic, recycled, and biodegradable products for menus, uniforms, and cleaning. Customers are invited to enjoy delicious, healthy meals in a vibrant atmosphere and support organic farming and animal welfare.
Zaitzeff
Zaitzeff is a burger restaurant located in New York City that uses sustainably sourced, organic ingredients. It offers healthier options like lean meats, grass-fed beef, and vegetarian selections alongside classic burger and fries meals priced between $4-$16. The restaurant grinds its own beef daily and sources directly from ranches to control quality. Condiments are also organic, and the menu features Portuguese rolls and a choice of sirloin or Kobe-style patties griddled on-site. Reviews praise the burgers, with one calling it the best in a long time.
The Habana Outpost
The document summarizes three eco-friendly establishments in New York City: Café Habana, Habana To Go, and The Habana Outpost. The establishments serve Latin-inspired cuisine and aim to reduce waste and promote sustainability through initiatives like solar power, rainwater collection, recycling, and community programming for kids. The Habana Outpost in Brooklyn additionally has a community market, art exhibitions, and hosts events.
Ted Montana
Ted's Montana Grill is an American restaurant chain known for serving bison meat. It opened its first location in Columbus, Ohio in 2002 and expanded to Bozeman, Montana in 2008. The menu lists calorie counts for items and notes the calorie difference between beef and bison options. Ted's aims to provide an authentic Montana dining experience while promoting environmental sustainability.
Pita Joe
Pita Joe's is a fast casual restaurant located at 2 west 14th street in New York City that offers healthy, organic Middle Eastern and European foods. They are open Monday through Friday from 10:30am to 10:30pm and Saturday and Sunday from 10:30am to 10pm. Pita Joe's aims to revolutionize fast food by serving savory dishes with unique twists in eco-friendly containers. They offer 10% discounts to students and gym members.
Pisticci
Pisticci 125 La Salle is a restaurant in New York City that is certified as green by the Green Restaurant Association. It recycles or composts all waste, uses biodegradable food containers, and powers its operations entirely with renewable energy from ConEd. The restaurant also measures its carbon footprint and purchases carbon offsets to achieve carbon neutrality. It supports the local community through various arts and music events.
Cafe Metro
Cafe Metro is a gourmet fast food restaurant with 12 locations in NYC that has been operating since 1981. It uses sustainable practices like composting organic waste, green cleaning products, and energy efficient equipment. The restaurant sources energy from renewable sources and uses eco-friendly disposable items made from corn and biodegradable materials. Cafe Metro also supports various philanthropic causes and prominently displays local produce on its menu boards daily.
Cookshop
Cookshop is a restaurant in New York City owned by Chef Marc Meyer, his wife Vicki Freeman, and partner Chris Paraskevaides. The restaurant opened in 2005 and focuses on seasonal, ingredient-driven American cuisine using only local, sustainable, and humane ingredients. Cookshop strives to be environmentally friendly by using recycled and sustainable materials in the restaurant and composting waste. The restaurant has received several awards and recognition for its food and sustainable practices.
Dankufmt
Danku is a fast casual restaurant chain focused on serving organic, healthy, and sustainable food. Their mission is to provide delicious yet balanced meals using ingredients that are seasonal and locally-sourced when possible. The restaurant aims to be eco-friendly by using compostable and recyclable packaging and materials, promoting paperless operations, and partnering with organizations focused on sustainability and composting.
Fusion Cuisine(3)
Fusion cuisine combines elements of various culinary traditions without fitting into any single tradition. The document lists several fusion restaurants in New York City, including Koo Japanese Fusion, Samba Sushi, Mooncake Foods Vietnamese Fusion, Wild Ginger vegan cuisine, and Nyonya Malaysian Fusion. It also provides examples of dishes from a hypothetical American-European-Japanese restaurant combining sake cocktails, nori-topped salads, shrimp dumplings, eel sushi, and poached tofu.
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[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
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