Our living commitment to sustainability:
- Designing our menus around local grown products -- ask about it when you next visit
- Supporting and working with the St. Paul’s community garden students (now run by UW Campus Market)
- Using a local meat supplier
- Purchasing 100 percent compostable and chlorine-free napkins
- Buying wooden stir sticks to replace plastic
- Purchasing compostable and biodegradable disposables
- Adding bulk condiments to reduce packaging waste
- Recycling fryer oil
- Implementing water and energy reduction practices in the kitchen
- Buying local seasonal produce whenever possible
- Offering only Fair Trade certified organic coffee, tea, cocoa and bananas
- Purchasing 100 percent sustainable seafood
- Offering balanced-choice menu items to promote healthier eating
- Providing only trans-fat-free fryer oil
- Not selling or using bottled water
