Lorsque Jonathon Sawyer et sa femme Amelia sont retournés dans leur ville natale de Cleveland, en Ohio, pour y ouvrir un restaurant, ils savaient qu'ils désiraient concevoir un concept à partir d'un mode de vie durable, de la ferme à la table.
That meant sourcing locally grown ingredients, environmentally conscious finishes, and durable kitchen equipment. The Greenhouse Tavern opened in 2009, honored as the first Certified Green Restaurant® in the state of Ohio, complete with a rooftop garden to provide the restaurant’s herbs.
Comment devenir Green Certified
There are three main levels of Certified Green Restaurants®: 2-, 3-, and 4-stars. Restaurants are awarded a certain number of points across seven categories, according to predetermined standards. The categories are: Water Efficiency, Waste Reduction & Recycling, Sustainable Durable Goods & Building Materials, Sustainable Food, Energy, Reusables & Environmentally Preferable Disposables, and Chemical & Pollution Reduction.
Pour recevoir une certification, un restaurant doit :
- Accumulate a total of 100 GreenPoints™
- Meet Minimum Green Points™ in each category (10 points in each)
- Posséder un programme de recyclage complet
- N'avoir aucun produit fait de mousse de polystyrène
- Assister à des formations annuellement
- Observer un changement continu :
- By the end of Year 3, restaurant must have 135 GreenPoints™
- By the end of Year 6, restaurant must have 175 GreenPoints™
En apprendre plus sur la Green Restaurant Association.
À propos du chef
The Greenhouse Tavern was named one of the top ten best new restaurants in the U.S. by Bon Appetit magazine. Sawyer has appeared on Food Network’s Iron Chef America and Dinner Impossible, and has been recognized as one of Food & Wine’s Best New Chefs. Sawyer was also the recipient of the 2015 James Beard Award for Best Chef: Great Lakes region. In addition to The Greenhouse Tavern, Sawyer also owns Noodlecat in Cleveland, offering his modern take on classic Asian cuisine.