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!)
Start by getting to know the food you waste, and how to make the most of the food you have. Compost leftover food scraps, either at home, by paying a hauler to pick up your scraps, or trying the new, free food scraps recycling drop-off area at the transfer station beginning July 6.
