Boston Restaurant is Nation's First "Green" Fast Casual
Boston's Grille Zone announces that it is the first fast-casual restaurant in the nation to be certified green by the Green Restaurant Association. Founders Ben Prentice and Barry Baker developed Grille Zone's eco-focused business model based on a goal of zero-waste and 100 percent sustainability.
In order to reduce its carbon footprint, Grille Zone utilizes 100 percent compostable cups, plates, and cutlery, sources food items locally, and utilizes the most energy efficient restaurant equipment available. As a result, Grille Zone's Boston location currently produces an average of no more than 15 lbs. of waste per day, which fills about one half of a standard 55 gallon trash bag. According to the Green Restaurant Association, the average restaurant produces around 275 lbs of waste each day.
"There are no trashcans in our eating area," explains founder Ben Prentice. "We have a compost receptacle and a recycling receptacle; everything a customer needs to 'throw away' fits into one or the other. We don't even own a dumpster."
"Grille Zone produces as close to zero waste as a restaurant can - and that's pretty incredible," says Michael Oshman, executive director of the Green Restaurant Association. "There are very few restaurants in the country that can even approach being zero-waste businesses."
In order to reduce its carbon footprint, Grille Zone utilizes 100 percent compostable cups, plates, and cutlery, sources food items locally, and utilizes the most energy efficient restaurant equipment available. As a result, Grille Zone's Boston location currently produces an average of no more than 15 lbs. of waste per day, which fills about one half of a standard 55 gallon trash bag. According to the Green Restaurant Association, the average restaurant produces around 275 lbs of waste each day.
"There are no trashcans in our eating area," explains founder Ben Prentice. "We have a compost receptacle and a recycling receptacle; everything a customer needs to 'throw away' fits into one or the other. We don't even own a dumpster."
"Grille Zone produces as close to zero waste as a restaurant can - and that's pretty incredible," says Michael Oshman, executive director of the Green Restaurant Association. "There are very few restaurants in the country that can even approach being zero-waste businesses."