search on author, title or contentNameArticle ArticlesAuthor TitleHomeSubmit GuidelinesContent GuidelinesPublisher FeedsFAQContact ContentAuthor article FeedsRSS UsUse and distribution of this article is subject to our Publisher guidelines
where the original author and copyright information must be included. Huffington Post article quotes Asheville as America's greenest Dining destination by Sandy McLeodin Travel/destinations (submitted 2012-05-09)
Shortly before Earth Day in April, Huffington Post writer Jeff Biggers wrote a piece focused on Asheville, NC as a green Dining destination. Biggers comments about Asheville for communities that want to emulate this model of interest. In Downtown Asheville, South Asheville near Biltmore Estate, to take their activities on his dinner destinations recessed of energy saving, green features that reduce consumption of water and power and increase your profitability. At the same time, these projects have helped the community to come together and something that many in the Asheville area in-conservation of natural resources, support of locally owned small businesses and make believe the consumption of locally grown agriculture.
Public/Private funding for Green Restaurant Project in Asheville
Asheville independent Restaurant Association (air) is a highly respected organization. AIR partnered with the Blue Ridge sustainability Institute to execute the project Green (BRSI) Restaurant. Funds of the North Carolina Green Business Council and the American reinvestment and Recovery Act were used for the project. Assigning resources in this way helps restaurants to shift from traditional water and energy use devices green energy sources and practices to reduce consumption. According to seventeen participating restaurants BRSI saves an estimated BTU 3 billion annually.
Methods of greening Asheville Restaurants
Some examples of green features installation of solar-powered hot water heaters, energy efficient lighting and bulbs, energy-efficient appliances and low flow spray valves and aerators on faucets. Restaurants are also guided to record from green practices that affect daily work routines and the environment including: composting food waste, recycling bottles, cans, plastic, cardboard and paper, and use green cleaning products in reusable plastic spray bottles.
Some Asheville restaurants are collect and donate used cooking oil for reuse as fuel. Most have relationships with local farms and are fully committed to purchase and locally grown serving food. This helps to emphasize Asheville restaurants reputation for serving high quality, farm to fork food.
Obtaining funding for capital improvements and change behavior
Some, but not all, of the systems that are installed in the local restaurants precious. The financing of the Project is a critical component in Asheville BRSI Green Restaurant of small businesses help in getting public/private funding to implement. The Green Restaurant initiative also helps these small companies to begin using less expensive conservation techniques (such as composting and recycling) by educating staff about a change in behaviour and daily procedures.
Participating Restaurants
Some of the restaurants that participate in the project Green Restaurant establishments in Asheville for many years as been include: kitchen, Jack of the wood and Rosetta laughing seed Café. Others are relatively new to the Asheville restaurant scene, such as the French Broad Chocolate lounge, Luella the barbecue and the corner kitchen-but equally to greening their activities for a lower impact on the environment and a higher yield profitable committed. For a full list of restaurants participating in the project, the Blue Ridge sustainability Institute website: http://www.blueridgesustainability.org.
The project Green Restaurant brings positive visibility to the Asheville area. This eventually generates more curiosity about this unique city. While other cities are just started the process of greening their remains can restaurants, Asheville is well known and respected for pioneering a place that the green living lifestyle.
About the author
Sandy McLeod is co-owner of Asheville cabins of Willow winds, with her husband, Mike, since 1995. She oversees the entire 25-cabin luxury resort that they developed. Sandy McLeod is responsible for improvement and extension of Willow winds, day-to-day management of personnel, financial supervision, marketing and sales. Previously, she was a lobbyist from Washington, D.C. and also worked for a law firm. Visit: http://www.ashevillecabins.com or visit Google places to see guest comments: http://maps.google.com/maps/place?hl=en&georestrict=input_srcid:9805589e561f6c9c&ie=UTF8&t=m&z=14&vpsrc=0.
Sandy McLeod
RSS Feed article report publish article
Print article
add to Favorites UsAdvanced DirectoryAboutFAQContact SearchPrivacy Statement Disclaimer
articleGoArticles.com © 2012, all rights reserved.
View the Original article
