By: Lily Shen
According to the United Nations Statistical Yearbook, 1.3 billion tons of food is wasted every year. Food waste produces greenhouse gases as it decays in the landfill. Ms. Ekus said, ”The restaurant industry is one of the most wasteful industries. Americans throw out 40 percent of their food…[Epicurean Management] is setting a standard for how people go out and eat.” One of the sustainability practices she is most proud of is that the restaurants do not purchase plastic bottled water. The restaurants use a filtered water system and have reusable bottles that can be rewashed. The restaurants also use recycled materials for its menu paper, toilet paper, and other disposables. The restrooms in the restaurants have energy-efficient, accelerator hand dryers rather than disposable paper towels. In addition, Ms. Ekus noted that dell’anima is a restaurant that uses the whole animal for cooking to reduce waste and composts its food scraps.
Joe Campanale is the co-owner of Anfora, dell’anima, L’Artusi, and L’Apicio. Last year, Mr. Campanale was listed in Forbes 30 under 30 as a promising star under the age of 30 in the food and wine industry. Anfora, a charming wine bar in the West Village, is furnished with cozy, leather banquettes and tables made of reclaimed wood. The restaurant has a predominantly sustainable, biodynamic, organic wine list organized by producer. Beer, cocktails, and spirits are also available. Anfora’s small plate menu includes bar snacks, salads, sandwiches, charcuterie, and cheeses. The crostini (small slices of toasted bread) is an ideal appetizer to accompany the wine and comes with delicious toppings such as octopus salad, roasted red pepper, and spicy chirozo. All of Mr. Campanale’s restaurants have received positive reviews on Yelp.
You can find a list of additional green certified restaurants at the Green Restaurant Association website. When we vote with our forks to support more green certified restaurants, perhaps other restaurants will follow their example in implementing effective sustainability practices. Bon appétit!
Lily Shen is a student in CERC’s Certificate Program in Conservation and Environmental Sustainability. Course offerings include Environmental Entrepreneurship and Approaches to Conservation I : Strategy and Management.