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Washington Restaurant Market Watch: Earth Day is every day

Local sourcing of food products, food waste reduction, energy conservation, sustainable seafood, environmental sustainability – you name it, restaurants are going “green” in a major way.

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Farm to Table | SLOW FOOD

“Although the average consumer does have a role in the life of the movement, Emily maintains that food service providers and restaurants have the power to make the biggest shift in the sustainable food movement”.

Blog - Sustainability Programs WA Hospitality Blog WRA Blog - Healthy eating

Farm to Table | WOBBLY CART FARM

“It’s not that Joseph isn’t concerned about the farm-to-table movement, its values, or the people that it affects; it’s just that Joseph already does what he enjoys: growing healthy food. Regardless of the theoretical underpinnings of the farm-to-table movement, of the trending popularity of some of its values, or of the challenges that small farms face, Wobbly Cart Farm will continue to produce quality product”.

Blog - Sustainability Programs WA Hospitality Blog WRA Blog - Healthy eating

Farm to Table | THE MARK

“Food should be life affirming, not death-provoking. Whether you have cancer, know someone who has, or are planning on living forever, Lisa aims to leave her mark”.

Blog - Sustainability Programs WA Hospitality Blog WRA Blog - Healthy eating

Farm to Table | HART’S MESA

The perfect solution is not practical – it never is; the perfect solution can’t satisfy all farm-to-table values: organic, local, family-driven, sustainable, etc. The type of produce that his restaurant uses is just not available from local farms. In a way, he’s right: purchasing local product and supporting the farm-to-table movement can be conflicting prerogatives.

Blog - Sustainability Programs WA Hospitality Blog WRA Blog - Healthy eating

Farm to Table | J. TREACY KREGER

“Why do we treat food as a means to one end (sheer survival) rather than as an opportunity to support both the physical health of the individual along with the financial well-being of the local economy?”

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Farm to Table | CALLIOPE FARM

As an undaunted small farmer attempting to survive off of his trade, Jacob whole-heartedly claims that “if the product is good enough, you can charge what you need to while still relying on support from your customers”.

Blog - Sustainability Full Service Programs Quick Service WA Hospitality Blog WRA Blog - Healthy eating

Farm to Table | TAYLOR SHELLFISH FARMS

For Marco, the farm-to-table movement isn’t just some vague abstraction lost in limbo. He implies that we all have a role to play in its development. “It’s about expressing your values through your buying power”.

Blog - Sustainability Programs WA Hospitality Blog WRA Blog - Healthy eating

Farm to Table | TUNAWERTH

“Although it’s a difficult time for small dairies to keep going, they continue because, as Anita says: “It’s about the future that we’re giving our children”.

Blog - Sustainability Full Service Programs Quick Service WA Hospitality Blog WRA Blog - Healthy eating

Farm to Table | SOUND FRESH CLAMS & OYSTERS

“Pursuing farm-to-table values, for them, is about doing your best to live between the lines that you’ve drawn. It’s about the direction behind your intention. And their that-a-way objective, in itself, is enough for them to carry on”.

Blog - Sustainability Full Service Programs Quick Service WA Hospitality Blog WRA Blog - Healthy eating

Farm to Table | Shepherd’s Grain

“The wisest farmer, he suggests, appreciates the fact that they grow food: a life-giving product to be eaten rather than a mere product to be sold. Regardless of your age or vocation, Shepherd’s Grain urges us to think about the future: the resources we’re leaving for future generations. It’s their land to inherit”.

Blog - Sustainability Programs WA Hospitality Blog WRA Blog - Healthy eating

Farm to Table | Super Heroes at the Supermarket

“Well, the point is this: we ask for social change, for alternatives on the menu of cultural concessions, when we’re ready for it. So if it can be said that we always get the entertainment we deserve, let it be known that we always get the food that we deserve, too”.

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Styrofoam on the way out?

Being sensitive to our environment is not a new thought. Restaurants have been thinking about and working on this for a number of years.

Blog - Sustainability WA Hospitality Blog

Get started on sustainable practices

Washington’s restaurants are leaders in many respects and not surprisingly in sustainable and green practices. And, if you haven’t joined the club yet, we have some tools to get you