CENTRE FOR GREEN SHIFT IN THE BUILT ENVIRONMENT
Resource efficiency means using the Earth’s limited resources in a sustainable manner while minimizing impacts on the environment. Resource efficiency includes for example re-manufacturing, repair, maintenance, recycling and eco-design.
While other areas of consumer product lag, organic food sales continue to grow because of consumer demand moreover it is a more resource efficient practice. So, serving organics at your restaurant is a great idea if you want to increase restaurant profits.
Being an organic restaurant, Adventure Farm starts by greening the key element - the food we serve. As we're already serving organic food, that's a positive step, but organic is not the only factor that affects food sustainability.
In fact, organic and sustainable don't always go hand-in-hand, so we up our game:
Many consumers consider local food to be a sustainable choice so we serve organic food that's locally sourced at our restaurant.
Cut back on food packaging, we serve food that produces minimal packaging waste & comes in recycled content packaging.
We have set up a water catchment and reuse system i.e. rain barrel that helps during irrigation.
We serve proper servings which results to less food waste.
Cleaning green is one of the easier steps any eco-establishment can take. We wash our dishes and cloth items in eco-friendly detergent and avoid sending linen to cleaners who use harsh chemicals.
Leftover food is deposited in either organic or non-organic bin. The go green bin is used at our vermiculture unit and non organic is fed to the pigs excluding bones which dogs are fed on.
For dine-in customers, it goes without saying that we use real, not disposable dishes, but what about for takeout? Takeaway food is packed in recycled content takeout containers, bags, and boxes.
We go paperless by taking online reservations, keeping customer info on the computer and request for online payment.
As ‘R’s’ practitioners we redecorate, recycle, reuse. We recycle everything we can. Turning what might be simply waste, into biodiesel or reusable energy.
According to the Green Restaurant Association, restaurants are the number one largest consumer of electricity in the commercial sector. That's crazy but it makes sense. It takes a lot of energy to run a restaurant. Luckily, there are many practical and easy steps we take to reduce our energy impact:
Using energy-efficient lighting.
Plugging all our office equipment into one power strip that is easily turned on and off.
We are considering to purchase renewable energy credits.
Sustainable decor is best planned from the onset, but even if you didn't plan eco-minded decor early on, you can still incorporate many green attributes.
Here’s how we incorporate green attributes at Adventure Farm:
We use all cloth linens, such as tablecloths.
We use real, not paper or plastic disposable dishware.
We reuse decor items including tables, chairs, and more.
Our furniture is made with rapidly renewable wood like bamboo.
With the continued growth of urban populations, cities are commonly facing a key challenge: how can we feed our residents with sufficient healthy and sustainable food?
More resource-efficient methods and technologies from Adventure Farm to urban agriculture to cultivate the urban landscape include hydroponics and aquaponics systems.
Resource-efficient systems requires less space, At Adventure Farm we are more water efficient, we minimize inputs of artificial fertilizers and pesticides. This could be key to secure a sustainable and healthy future for cities.
Going organic and green is good, but if you don't tell your customers, they may not know. Many green practices are things you can't see, so we ensure to inform our patrons that we're doing all we can to protect the environment.
We offer recycled content blogs in our website that explains what our restaurant is doing to incorporate green business practices.
We Include our eco-practices in all our marketing endeavors, especially on social media. Tours are offered upon booking, our customers are guided around the farm and told in advance everything from how food is grown to how it reaches the table.