Some thoughts on being an environmentally friendly restaurant
by
Chef Mark Smith
When a good thought goes through my head I usually can’t wait to implement it.
But I admit that our “greening” has been more of a slow process... something I’ve been mulling over for awhile.
As we begin to think a little more globally, it’s easier to see that the contribution – and impact – our actions have on the world and on our local community. And that’s why it becomes incumbent on all of us to do our part, however large or small, to make our footprints greener ones.
At The Tortilla Press, we’re committed to looking at every aspect of our operation and evaluating ways we can be more considerate of the environment.
First, we eliminated our use of Styrofoam take out containers and have replaced them with biodegradable ones.
These are made of sturdy paper with a waved interior to prevent spillage.
We also replaced all our light bulbs, recycle bottles, cans and cardboard; use fair trade organic coffee; offer complete vegetarian and vegan menus; utilize sustainable fish from NJ whenever possible; and finally, we continue to forge strong bonds with our local farmers.
The future is full of possibilities... and The Tortilla Press is committed to that future for each and every one of us.
