Green Options

A recent study discovered that the calories listed by many popular chain restaurants in the United States and in frozen processed meals sold in the grocery stores are understated by 10% to 18%.  The study calls into question the accuracy of the calorie amounts that are listed on packages or displayed by fast food chain restaurants in the United States and worldwide.

The study was published in the January edition of Journal of the American Dietetic Association and was conducted by nutrition experts.  The research looked at various menu offerings at restaurants including Wendy’s, Ruby Tuesday, McDonald’s, Denny’s, and Domino’s Pizza and noted that the average menu item was understated by 18% of calories.

Some people say you eat with our eyes. At Passionfish restaurant in Pacific Grove, California, you do so with your heart — at a place where the local is celebrated, showcased, and conserved. Sometimes, savoring a meal can nurture our body while helping preserve or restore the planet.  One day, every meal will be consumed this way.

While my family and I make every effort to eat local and lower on the food chain – mostly vegetarian – when we travel, we occasionally become “flexitarians” and enjoy a seafood dish or two when we’re at the edge of a vast ocean, perhaps with a wharf at the end of the street. At Passionfish, a restaurant nestled in the scenic Monterey Peninsula just a mile from the Monterey Bay Aquarium, we connected with the Pacific Ocean by both its salty breeze and through the food we savored.

Opening in 1997, Passionfish is the brainchild of Chef Ted Walter and his wife Cindy Walter. Besides being restaurateurs, the Walters’ might as well be called “marine activists.”  This dynamic duo have ambitions of changing the world by educating people about what they eat, especially if what they eat comes from the sea. Using their restaurant as the alluring (and delicious) platform, the couple promotes sustainable seafood as well as locally sourced, fresh, organic vegetables and fruits. Even their meat products are pasture-raised.

New findings from the Cassini mission to Titan — Saturn’s largest moon — show that its atmosphere contains about 29 billion gallons of propane.

Given that the average new car fuel economy in the US is currently about 20 miles per gallon, and that propane-converted cars get about the same mileage as regular gas cars, there’s enough propane on Titan to take one average car more than 23 million times around the Earth’s equator.

Wow! So what you say? Even though that may sound staggering, you still aren’t convinced that it really means anything to you? What if I told you this: that’s only enough propane to satisfy the propane needs of the US for 18 months.

In order to promote healthy, organic foods, one restaurant in Queens is offering an innovative pricing structure.

Tierra Sana, which is located at the corner of 67th Ave. and Queens Blvd, will be offering “Pay What You Want” pricing every Tuesday during lunchtime hours, starting on Feb. 3. After eating, you get decide how much the meal was worth, according to an article by the NY Daily News.

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A lobster, thought to be up to 140 years old, is to be released into the Atlantic Ocean, after briefly becoming an unconventional mascot at a New York City restaurant.

PETA found out about the plight of the 20 pound crustacean when a diner at NYC’s City Crab & Seafood called to say it was being kept in the diner’s tank. PETA’s Ingrid Newkirk praised the restaurant, saying, “We applaud the folks at City Crab and Seafood for their compassionate decision to allow this noble old-timer to live out his days in freedom and peace.”

This is an interview conducted by Scott Cooney, author of Build a Green Small Business, with Eco-entrepreneur Vaughan Lazar, co-founder of Pizza Fusion, one of the nation’s fastest growing green franchises.

You may have read, especially from various press releases, about this restaurant claiming to “green” or “sustainable” or that chef doing “farm-to-table” cuisine. Now don’t get me wrong. I am a huge proponent and supporter of sustainable cuisine and local artisans, as long as it isn’t used just for PR purposes. But with all do respect to my fellow locavore restaurateurs, the Real Farm-to-Table cuisine is represented by restaurants like the recently opened Founding Farmers in Washington, DC. The North Dakota Farmers Union, which has 42,000 members, made a $6 million investment (in a  pair of Washington restaurants) despite the economic downturn, high food prices and risks inherent in running a restaurant.

Source: Founding Farmers

Note: Scroll to the bottom to find out about the new Green Kitchen Certification offered by
Food Service Warehouse

Dear Readers,

Some of you have inquired about how I’ve been spending my time since wrapping up production (and living) on the Sust Enable project at the end of July.  As I wrote in my post “Voyage to the Center of the United States,” my August was spent travelling the country, experiencing its still awe-inspiring natural beauty.

Since mid-September, I have taken work waitressing nearly full time at a restaurant.  And no, that isn’t sustainable.

Sust Enable, my three month foray of 100% sustainable living, taught me a lot of things.  The first thing I noticed after the project concluded is that I was hopelessly broke.  Trying to innovate a radical new eco-conscious way of living doesn’t pay… rather, it sapped money, as I watched my planned resources for feeding and housing myself in a “100% sustainable” way fall through.

Partly, I am okay that the Sust Enable project didn’t pay me at all–it was an educational experience to me about how money works from an outsider’s perspective.  On the other hand, I was teetering near the brink of not being able to provide for myself–literally!  As much as I loathe the fact, nearly all systems for providing for one’s basic needs exist within the money-exchange system.  The ones outside of such a system and potentially sustainable, as I learned, are either insufficient, unavailable, or sabotaged at every possible opportunity by the capitalist system–by business owners, managers, policies, laws.

So, come September, I decided I really would like a place to myself.  I really would like to be warmed in freezing weather.  I really would like to have food readily accessible to me.  Basic ideas, no?  Certainly, each of these systems in their current states are unsustainable in terms of the environment.  But at the very least, I now have a perspective on how that might be different in the future, and can hopefully work to create a society that doesn’t have to trade the health of our air or water for our immediate stability and livelihood.

Working as a server in a restaurant has been a difficult situation for me.  I know I need the money… but holding that thought aloft every day above a sea of swirling, conflicting passions has been challenging.  I watch perfectly good food go uneaten and thrown out–but paid for–because of the sentiments that day of the purchaser.  I see inordinate amounts of cruel and unsustainably-harvested meat–from steak to seafood–served with enhancing garnishes on plates to carefree consumers, who will never feel or see the horrors of a meatpacking factory.  Money accounts for all.  I see servers, some of the hardest working people I have ever met, go untipped (our main source of income) by a table of cheerful business people.  But most of all, I see a continuous flow of garbage–paper, plastic, glass, and food–into the trash bins.

This past weekend, undercover operatives from Greenpeace tested the DNA of fish served in several London-based restaurants that are part of a chain known as Nobu. The restaurants are partially owned by actor Robert De Niro. The tested fish were discovered to be endangered bluefin tuna. In an incredibly stupid response, Nobu’s principal manager has decided to label the endangered fish with an asterisk on the restaurants’ menu, rather than stopping to serve it.

Recently, I wrote a piece for Eat.Drink.Better about culinary greenwashing, titled Just Add Eco-Friendly Detergent and Rinse. Just when you thought it was safe to good back in the water again, I’ve found another prime example of a local, independent restaurant with the nerve to manipulate us.

The tagline (Green is Good) for Jonathan Rollo’s new Beverly Hill’s based gourmet chopshop, Greenleaf, pretty much says it all. This fast casual company has hit the nail on the head by serving high quality, made to order wraps and salads sourcing all natural and organic ingredients when possible. They also offer Ecotainers and cornstarch based utensils for all to-go packaging.

The menu’s specialty salads, especially the Antioxidant Orchard [...]