restaurant

Food & Water Watch and Riverkeeper are calling on New York restaurants to support the city's famous tap water by taking bottled water off their menus. Joining forces with city government and prominent restaurateurs, the campaign highlights the social, economic, and environmental problems with bottled water, the need for increased funding for public tap water, and the importance of source water protection.

Saving the planet may well stem from the small act of many, than bigger actions undergone by the few. One restaurant chooses to participate in a city-wide program, recycling its food waste into reusable garden compost—the owner explains why. 

On Tuesday, April 22nd, 2008, come celebrate Earth Day at Melograno. Chef Alberto Lazzarino has prepared a special Tasting Menu using the freshest locally grown seasonal organic produce, wild caught fish and naturally fed, free range game. The dishes are paired by our Sommelier Giuseppe Cusso with wines made by eco-friendly wineries that practice sustainable and/or biodynamic farming. MENUZuppa di Carote Nane e Ragi di Ostriche di Campo

Recycling waste oil to biodiesel is a great first step a restaurant can do to become a little more sustainable. Here's a Q&A with a WVO collector/ biodiesel producer in Arizona.

Restaurant owners Brad and Libby Birky change the menu at their SAME Café daily to keep things interesting. Theirs is also one of the few restaurants in Denver to serve mostly organic, local food.

But these things aren’t totally unique. What is rare is that there are no prices at the SAME Café. Patrons decide how much they’re going to pay.