Acorn House Restaurant will open its doors to the public next Tuesday, 14th November 2006. The restaurant, a joint venture between the Shoreditch Trust, Terrence Higgins Trust and Bliss Restaurant Consultancy, will train 10 young adults every year in environmentally-friendly restaurant trade under Executive Chef Arthur Potts Dawson, former head chef of Fifteen and the River Café.
The restaurant will be run in an environmentally sound manner in reflection of Arthur Potts Dawson’s green ethos.
- 100% of kitchen waste will be recycled and composted
- water will be purified and bottled on site to save on bottles and transport
- natural lighting and green electricity will be used
- take-away packaging will be biodegradable and come from recycled sources
- a loop system will be in operation for supply and removal of produce to minimise journeys
- all vegetables will be sourced from sustainable farmers
- air-freighted produce will never be used
- customers will choose dishes in different portions sizes to minimize wastage
- customers will be invited to donate 50p to plant a tree to offset their carbon emissions travelling to the restaurant
- staff will be encouraged to cycle to work
You will find Acorn House Restaurant at 69 Swinton Street, London WC1X.
Comments:
Sounds great! Can you just imagine how much better we all would be if fast food places would also adopt even at least half of these practices?
At last!
Green is the only way to go, the only way forward, for the Planet to survive.
Green is the strategy of the future.
Kudos.
Sounds great, as long as their new trend breaks the old ones - concentrating too much on the gimmick and not on how the food tastes!
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