Reataurants with Sustainable Practices

My wife is making a list of restaurants that support local growers and producers as well as those who use sustainable practices. For instance: Mayan Cafe buys local in season, uses compostable carry-out packages, recycles, and gives used oil to drivers of converted diesel vehicles. North End Cafe supports a Shelby County farm. Can you help extend the list? We will be distributing the list at Green Forums

I would love to see this list. I'm interested in all the practices you mentioned as well as specifically places serving local, humanely raised meat including both restaurants and butcher shops/meat markets.

Hooray for Mayan Cafe! Cafe Lou Lou also recycles. We wish more restaurants would join us in this - it's just a couple extra steps to help take it easy on the environment.

Our sous chef Mark Johnson takes our recycling to the recycling center daily - even on his days off!

At Westport General Store we recycle ( I drive hundreds of pounds of cardboard and bottles to the recycling center every week) We grow our own vegetables in season and we use as much local meats as possible- KY Bison Co. which is raised one mile away, Finchville country ham, oh and we use Wiesenberger grits. I am always interested in more options. I would love to find a Kentucky producer of tilapia that is not as expensive as gold. I am very excited about Grasshoppers Distribution, LLC. 502.582.1731. They are really pumping the local scene. All products the distribute come from local family farms in KY and IN.

[Robin Garr]

I am very excited about Grasshoppers Distribution, LLC. 502.582.1731. They are really pumping the local scene. All products the distribute come from local family farms in KY and IN.

Excellent! There's a little more info about Grasshoppers Distribution on this Website: Local Harvest

I think Chef Jay Denham of Park Place on Main uses these practices.

we recycle at the CPC and we DO NOT use Styrofoam products
we also utilize the Clark County Farmers Market for fresh produce when available

thanks
shawn

Formerly the Chef at North End Cafe, I can agree with their support of local and sustainable food. Owner Christopher Seckman was unwavering in his demand for the freshest, best locally grown products. Especially during the summer, there is a constant flow of farmers bringing freshly harvested product in the kitchen door. Unless his practices have changed in the last few months (which I doubt), the ground beef was all-natural, grass fed and regionally raised, as were the whole chickens. It made me a little giddy when we would get heirloom tomatoes in the summer, still warm from being in the sun, and serving the first harvest of fresh asparagus picked that morning from a farm just over the river in Indiana.

Not only is this a great way to support local farmers and the regional economy, you just can't compare to the flavor of something that fresh. I made the comment at work tonight (while disgusted with winter tomatoes) that a fresh, vine ripened tomato was one of the culinary world's most sublime experiences, while the greenhouse atrocities thrust upon us off-season was one of it's greatest tragedies. There's no substitute for letting nature do her thing. You can't force, or fake, perfection.

Artemesia uses a lot of locally grown foods, and of course that's always been one of Kathy Cary's passions/Lilly's focus.

Deb

Many of the restaurants mentioned above, including Mayan Cafe, Blue Dog Bakery, North End Cafe, Bristol Bar and Grille, rely on Ecosteward, a locally owned green distribution company for their biodegradable take out containers, cups (hot and cold), paper and cleaning supplies. Ecosteward is a green business committed to assisting the development of a local and sustianable economy. I'm a sales rep for Ecosteward. Please call or email if you would like more info on our products or would like a flyer to give to your favorite restaurant titled "I love your restaurant, but I would love it even more if it were green!"

Michael Drane
micahel.drane@ecosteward.com
http://www.ecosteward.com

Here's my list of restaurants that use local produce in Louisville. Not sure about other practices.
1. Limestone
2. 60 West Bistro
3. 211 Clover Lane
4. Porcini
5. Volare
6. Bourbons Bistro
7. Artemesia
8. Primo
9. Park Place
10. Le Relais
11. Napa River Grill
12. Avalon

Add Stevens & Stevens Deli to those using biodegradable containers and utensils. Don't know the manufacturer, but the take-out containers are made of sugar cane and the utensils are made from potato starch. I believe the garbage bags are also made of biodegradable materials.

I work for a Foodservice Packaging company that has recently come out with some "green" containers. They are made of the Bagasse material (Bamboo and Sugar Cane). As of right now, we've got tableware and hinged-lid containers, with more on the way.

If any of you are interested in seeing some samples of these containers, do not hesitate to send me a message.

Regards,
Andrew B.

We are currently using organic eggs, organic and fair trade coffee, Benzinger wine which is sustainable, recycle cardboard, cooking oil, wine and liquor bottles. Currently looking into http://www.provosolutions.com to recycle more products.