Happy Earth Day!
To celebrate, Sustainable Westport announces their first-ever group of Restaurant Champions.
These restaurants do far mor than whip up delicious food. They’re also serious about operating sustainably, and supporting our local food system.
The Restaurant Champions program celebrates those that lead by example — and offers guidance and resources to those wanting to improve their sustainability efforts.
The program focuses on 4 key areas: complying with Westport’s single-use plastic ordinance, sourcing ingredients sustainably, engaging in responsible waste management, and prioritizing energy efficiency.
Led by Samantha Schwab, the Restaurant Champions program offers personalized support to help businesses cut waste and hauling costs, earn tax incentives, avoid penalties, improve employee satisfaction and gain recognition.
Here’s how some of the Restaurant Champions are already making a difference:
Kneads excels at sourcing local and sustainable ingredients from farms they know and trust; they even mill their own grains on-site.
The team also goes above and beyond while recycling food scraps and limiting waste. Not only does Kneads compost — they also donate end-of-the-day leftover baked goods to US Food Rescue, feeding the hungry while preventing waste.
Kneads is a proud Sustainable Westport Restaurant Champion …
Momu is another strong example of sustainable sourcing. Their dairy is Arethusa Farm (Litchfield). Their coffee comes from Irving Farm in New York. And they’re at the Westport Farmers Market every Thursday, seeking inspiration for seasonal flavors.
The Whelk team does an exceptional job with the restaurant’s waste management. They partner with CORR (Collective Oyster Recycling & Restoration) to recycle oyster shells for an oyster habitat restoration project in Long Island Sound. This prevents shells from ending up in landfill, while also providing environmental benefits.
Massi Co regularly donates excess food to the Gillespie Center — a few yards behind it on Jesup Road — to minimize food waste. Since becoming a Restaurant Champion, they’ve swapped out their plastic to-go lids for paper ones, reducing single-use plastic.
… and so is Massi Co.
Allium Eatery has also shown dedication to limiting single-use plastics. The buvette uses compostable containers for their to-go provisions, and since partnering with Sustainable Westport, they’ve swapped out their plastic bottles for glass. Allium also hangs educational signage, to help customers properly dispose or compost their takeaway containers.
For the launch, the Sustainable Westport team zoned in on Saugatuck. But they plan to open the program up to downtown and beyond. Click here for details.
Do you know of a food business in Westport with a strong commitment to sustainability? Send all nominations to restaurantchampions@sustainablewestport.org — and spread the word!
(“06880” regularly covers the environment, restaurants — and, like today, their intersection. If you enjoy stories like this, please click here to support your hyper-local blog. Thank you!)
