Pisticci
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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 and offsets its carbon footprint to be carbon neutral. It supports the local community through various arts and music events.
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This document discusses moving Anne Arundel County towards zero waste. It provides background on Community Research, a nonprofit working on zero waste campaigns. It defines zero waste as eliminating waste disposal and designing products and systems to avoid waste. It discusses nuts and bolts definitions, such as reducing landfilling to less than 10% of waste. It provides examples of zero waste initiatives and policies from other jurisdictions that could be models.
Green Table Australia
The Green Table program helps restaurants reduce costs and increase profits through sustainable practices. It provides a framework for businesses to minimize waste, conserve energy and water, and reduce their carbon footprint. Some estimates show that medium businesses could save $2,300 annually on water and $26,000 on electricity through Green Table practices. The program also builds a recognizable brand to promote environmental commitment.
Gv Laguna Beach Ii
The document discusses the EPA's Green Venues program which provides criteria and partnership opportunities to help large venues like convention centers, stadiums, and arenas reduce their environmental impact and costs through various sustainability measures. It outlines the environmental impacts of large venues, success stories, criteria in areas like energy, water, waste, and food service, and EPA partnership programs that can help venues implement solutions and achieve recognition.
Eco Friendly Creative Practice Julia Haltrecht
The document discusses creative practices and environmental choices. It outlines that reducing CO2 emissions by 80% by 2050 is needed to prevent catastrophic climate change. Transforming to a low-carbon society will require energy conservation, alternative energy sources, innovative technologies, and behavioral changes. Creative businesses can adapt to these needs by reducing waste, choosing sustainable materials and energy sources, and implementing practices like recycling and composting. Analysis tools can help measure a business' carbon footprint and embodied energy to guide more environmentally friendly choices.
SpreadtheWord Footprint Calculators
This is a first version of a presentation that was given as part of the Design City at the Toronto Print Show in November 2008.
Future versions will include proper footnotes.
Carolina Green Living
A simple guide to being green. Green tips you can incorporate today and the reasons for implementing them.
Palo Alto Green Energy and Compost Initiative Presentation
This is a copy of the presentation for the initiative for a local site for a green energy and compost facility.
3 R - REDUCE REUSE RECYCLE FOR A SUSTAINABLE PLANET
Environmental Science presentation about the 3R and their importance in our lives. Solely for academic or educational purposes. Also has informative video clips to aid understanding of the concept
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H E A R T H
The Hearth restaurant is located at 403 E. 12th Street in New York City. It prides itself on using local, seasonal ingredients sourced from nearby farms, with nearly 90% of its produce coming from the Union Square Greenmarket. The menu changes daily based on what ingredients are freshest and in season. While the restaurant does not focus on using exclusively "organic" ingredients, it prioritizes sourcing locally and having relationships with environmentally conscious farmers. The Hearth also supports the local community through partnerships with youth programs and hunger-related causes in the East Village neighborhood.
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.
Oko
Öko, a frozen yogurt shop in Brooklyn, is eco-friendly by using recycled and sustainable materials in its construction and products, donating proceeds to environmental causes, and recycling. The shop uses bamboo for walls, recycled materials in drywall and paper, sunflower-based countertops, and energy efficient lighting and electronics to be environmentally sustainable.
Gustorganics
Gust Organics is located in New York City and is certified as the first organic restaurant and bar in the United States. It uses only USDA certified organic and locally sourced ingredients, sustainable furniture and building materials, and energy efficient equipment. The restaurant practices recycling, composting, and uses biodegradable and recycled packaging materials to be environmentally friendly.
Mas
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 from old farmhouses to invoke a French farmhouse feel, while supplies and cleaning products are biodegradable and recycled. Employees are all local and receive education about local farms, breweries and wineries, and the head chef involves them in sourcing directly from farmers markets. The executive chef also provides free community classes on topics like natural baby foods and eating locally.
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.
Williamsburg Edge
Williamsburg Edge focuses on sustainable living both inside and out of the home. The document discusses sustainable options for a home's exterior, such as using environmentally friendly building materials and designing for energy efficiency. It also covers choosing eco-friendly materials and products for the interior of a home to promote sustainable living practices within the home.
Vento Restaurant
Vento Trattoria is a restaurant located in New York City that is certified Green by the Green Restaurant Association. It prioritizes sustainability practices such as recycling, minimizing food waste, using local resources, and employing environmentally-friendly cleaning supplies and to-go containers. The restaurant encourages employees to use public transportation and has implemented energy efficient lighting and refrigeration to reduce its environmental impact.
Blue Hill Presentation
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.
Gustorganics
GustOrganics is located in New York City and is certified as the first organic restaurant and bar in the United States. It uses only USDA certified organic and sustainable ingredients and materials. The restaurant aims to be environmentally friendly through practices like using recycled and eco-friendly furniture and building materials, energy efficient kitchen equipment, water conservation, wind energy, recycling, composting and biodegradable/recyclable takeout containers and packaging. Customers are served purified NYC tap water in reusable glass bottles.
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みなさんこんにちはこれ何文字まで入るの？40文字以下不可とか本当に意味わからないけどこれ限界文字数書いてないからマジでやばい文字数いけるんじゃないの？えこ...
ここ3000字までしか入らないけどタイトルの方がたくさん文字入ると思います。
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みなさんこんにちはこれ何文字まで入るの？40文字以下不可とか本当に意味わからないけどこれ限界文字数書いてないからマジでやばい文字数いけるんじゃないの？えこ...
みなさんこんにちはこれ何文字まで入るの？40文字以下不可とか本当に意味わからないけどこれ限界文字数書いてないからマジでやばい文字数いけるんじゃないの？えこ...