For the second year in a row, Sustainable Twin Ports has gathered local restaurant owners and managers for Dine Sustainably week.
This year there are some new additions to the crew, including How Sweet It Is Cakes.
Eileen Brown, the Owner of How Sweet It Is Cakes "We're trying to accomplish a reduction of 80 percent of our food waste and we are going to be composting a lot more of our product. We're also changing out our packaging in the store to be ore compostable and eco–friendly."
The goal for Dine Sustainably is to bring awareness to the local restaurants that have been making an effort to be more sustainable.
Locally Laid Egg Company is supplying eggs to a few restaurants in the Ports, reducing the amount of food that needs to be shipped long distances.
"Most food travels, you know, 12–hundred miles and by producing a local product not just for restaurants but t retail customers, we can shrink our carbon footprint and kinda halt, or at least not halt, but slow global warming." says Jason Amundsen of Locally Laid Egg Co.
The Chester Creek Café is participating in Dine Sustainably for a second year, but has a new goal of asking customers if they want water before bringing it to the table.
Kirk Bratrud, the General Manager of the Chester Creek Cafe explains, "The goal would be to save water as a resource and also reduce energy in the operations of our washing machine and then also the chemicals that are being added to our municipal water system."
Six different restaurants will be participating this year. This week, instead of being competitors, these restaurants will be coming together for a more sustainable future.
Carla Blumberg, the Co-Owner Chester Creek Cafe said, "They are trying to get as many people involved as possible in order to collectively try to reduce our impact on the environment and to me, that's just a great idea."
The event will run from April 27th through May 4th.
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