Check out this article by Jane Black in the Washington Post’s Food section, which profiles the green efforts of Chef Cathal Armstrong, who, along with his wife Meshelle, run the acclaimed Restaurant Eve, the Majestic, Eamonn’s fish and chips shop, and PX.
Here’s are the highlights of the Armstrong’s eco-practices:
- a wormery produces enough organic fertilizer for Restaurant Eve’s garden.
- bottled water has been banned from the restaurants; instead, a water filtration system supplies fresh, filtered water for free to patrons.
- tinted skylights cut the restaurant’s energy costs by 88%.
- the seasonal menu showcases vegetables from the restaurant’s own garden.
- a composter processes food refuse and other organic waste.
- a company called Smarter Fuel picks up the kitchen grease and turns it into biofuel.
- all cleansers used at the restaurant are non-toxic and biodegradable.
Looking for other dining destinations that make green a priority? Check out this list of eco-friendly restaurants around DC.