Westport’s dining scene has never been more vibrant.
From the Norwalk line to Southport — and all over Saugatuck — our restaurants draw large crowds of hungry diners.
That’s a lot of food.
And a lot of waste.
Sustainable Westport — our town’s non-profit advisory environmental committee — is on the case. They write:
One of the most impactful ways we can support sustainability every day is through the food we eat — and how we handle what’s left behind.
From what we choose to buy and eat to what we throw away, our food system — including restaurants and grocery stores — matter. That’s why this month, we’re focusing on food waste, and the refresh of one of our key initiatives: the Sustainable Westport Restaurant Champions program (previously called the Restaurant Certification program).
Through a structured process – including on-site waste assessment, recycling recommendations and guidance, and follow-up support — the program educates food businesses on how to meet clear guidelines across 4 key areas (below):
By recognizing restaurants’ impact, the program empowers them to make lasting changes that benefit both their business and the planet.
This update comes at a critical time. With Connecticut’s commercial food waste law now requiring many large food service businesses to divert food waste from the incinerator, the momentum for change is growing.
Our updated Restaurant Champions program not only celebrates restaurants that already make a difference; it also provides guidance and resources to those who want to do more.
Aligned with Westport’s “Skip the Stuff” campaign, which encourages takeout customers to refuse single-use extras unless they need them, the program is part of a broader effort to reduce unnecessary waste.
The program has been relaunched under Samantha Schwab, who brings “fresh energy and a clear plan for helping restaurants implement and maintain sustainable practices.”
She says, “With my culinary training from the Natural Gourmet Institute for Health and Culinary Arts, and experience working in professional kitchens, I’m confident we can help our program’s participants achieve their sustainability goals and inspire other local food businesses to follow suit.”
Residents can help! Click here to nominate a restaurant you believe is leading the way in sustainable practices, or encourage your favorite local spots to apply.
Then click “Comments,” to share your nominations with the rest of the “06880” community.
Bon appétit!
(“06880” regularly covers Westport’s environmental and restaurant scenes. If you enjoy those stories — and anything else on this hyper-local blog — please click here to support us. Thank you!)
Great initiative. How much of the leftover food is donated to local soup kitchens and pantries?
Have there been any actual arrests for violations of Westport’s “Single-use Plastics Ordinance” (or is it just another case of meaningless and insincere virtue signaling on the part of government).
I’m all for rewarding the restaurants that are sincerely making an effort such as Dunville Little Pub that does a great job following directions and packing take out orders.
I’d also like to see a Wall of Shane for restaurants that clearly don’t care. Top of my list is Outpost Pizza. They pack every dish in a separate bag and include utensils and napkins without regard to what the customer indicates and in nearly every bag. I love their food, but despite my complaints, they are just too wasteful.
Nominating Golds’ Deli for their regular donations of bread, rolls, and delicious bagels they donate through Food Rescue and others, quietly and consistently for a long time.