Hamilton Herald Masthead Hamilton Herald

Editorial


Front Page - Friday, August 2, 2019

Green|spaces working with local restaurants to improve sustainability




 

Local restaurants are not only working with Eat REAL to improve their nutrition standards, they're also partnering with nonprofit organization green|spaces to improve their sustainability practices.

 

Over the last six months, ten restaurants have begun green|spaces' green|light certification.

The green|light certification is customized for each participant in order to identify and achieve industry-specific sustainability goals across nine categories.

Each restaurant pursuing green|light certification is audited to update and improve policies and procedures in employee wellness, materials purchasing, cleaning products and methods, energy and water efficiencies, waste reduction, catering operations and community outreach.

By addressing social and environmental impacts, the green|light certification aims to improve employee attraction and retention, create a stronger public image for locals and visitors and provide cost savings to align businesses as environmental and community stewards, says a news release from green|spaces.

Green|spaces has historically focused on office and retail settings. Kelley Cureton, green|light program director, says the nonprofit is excited about expanding into the foodservice industry.

"Restaurants have an enormous and approachable opportunity to minimize their impacts, and we're proud to help guide their way and influence the entire industry."

The restaurants currently in the process of becoming green|light certified include:

  • Tremont Tavern
  • Parkway Pourhouse
  • Feed Table and Tavern
  • Lupi's Pizza (all locations)
  • Hummingbird Pastaria
  • Naked Foods
  • Vibrant Meals
  • Frothy Monkey
  • 1885 Grill

"Chattanooga is a city rich in local food culture and community," says Eat REAL Tennessee project manager Nikkole Turner. "These establishments are helping to shift the foodservice environment to a more healthful and sustainable model."

Source: green|spaces