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Sustainable = the new Organic

In the Los Angeles Times recently writer Russ Parsons took a look at local restaurateurs and chefs jumping on the eco-friendly bandwagon, which apparently has shifted from the buzz word "organic" to the new buzz words "sustainable," "eco-friendly," and "green."

In this race to capture the ability to describe their restaurant using one of the aforementioned buzz words, the definition of what exactly constitutes as "sustainable" and then once that is defined how it really fits into the plan of incorporating it while still maximizing revenue and profitability.

The article calls out Chef Christopher Blobaum who took the "green" factor into consideration when opening his restaurant, Whilshire, in Santa Monica, which won a Sustainable Quality Award grand prize from the city of Santa Monica this year.

His green contributions: buying produce at local farmers markets, sourcing meat and fish carefully; using solar-heated water for dishwashing and low-output flourescent lighting. The deck is made of reclycled lumber, tables are set with woven vinyl Chilewich placements that can be rinsed and reused instead of traditional white tableclothes that require bleach and intense cleaning. He might also add solar panels to the roof and a bio-diesel vehicle for restaurant use.

Parsons compares Blobaum to Maury Rubin owner of City Bakery which has two locations (Manhattan and Brentwood) and Birdbath franchise, which he will open his next location in the Pacific Palisades by the end of 2007.

Parsons describes City Bakery as "eco-friendly" and the Birdbaths as "downright eco-rapturous." What makes them worthy of this "green" praise? Produce comes from farmer's market, flour and sugar are organic, the walls are made of wheat, cups are made of corn, countertops are created out of recylced paper and the paper bags have no petroleum-based wax coating. All energy = windpower.  

So when has a restauranteur really stepped up to the plate? When does one become deserving of utilizing the new green monikers? Is the greater question: does it even matter how much, some is better than none?

Posted Jul 24, 2007 by sarahisafoodie | Share It

Filed under: sustainable green dining eco-friendly Birdbaths City Bakery Los Angeles