Comments on: How to Green a Restaurant, Part 1: Ike’s Quarter

By: Making greening your restaurant easy, rewarding, and free. : Ecopreneurist

Making greening your restaurant easy, rewarding, and free. : Ecopreneurist — Thu, 11 Sep 2008 21:15:12 +0000

[...] How to Green a Restaurant, pt. 1: Ike’s Quarter – Ecopreneurist [...]

By: Paul Smith

Paul Smith — Mon, 23 Jun 2008 15:59:29 +0000

Great idea, Tina. Is that law a Michigan law, or US?

By: Tina Traitses

Tina Traitses — Mon, 23 Jun 2008 13:59:51 +0000

Another way restaurants can be “green” is to donate their surplus food to a food rescue like Forgotten Harvest (in Michigan). Food rescues pick up the food and deliver it to soup kitchens, food pantries, shelters, etc. usually the same day it is picked up where it is served almost immediately since most of the food is perishable. And ever since the Good Samaritan Law has been passed, restaurants don’t have to worry about liability issues.

By: Paul Smith

Paul Smith — Mon, 28 Apr 2008 15:39:35 +0000

Hey there Clary & Andrew, congratulations on your new venture! You’re in a great position, starting out green rather then altering an existing restaurant. Ike is generally a whirlwind of activity at his own restaurant, so I’d suggest checking in with the Green Restaurant Association, which has compiled an enormous amount of helpful resources, tips, and information. Judging by Ike’s experience, it sounds like they are very interested in taking an active role in supporting the greening of restaurants.

Good luck, and drop a line back here with how it’s going!

By: claymay1022

claymay1022 — Mon, 28 Apr 2008 13:07:55 +0000

i have a project to make up a restaurant that is all green and to make a menu that is all green. I really need your help o’ wise Ike you have helped me and my partner my name is clary and his name is andrew so give us some tips.

By: Greening How You Do Take Out: What Works (part 2) : Ecopreneurist

Greening How You Do Take Out: What Works (part 2) : Ecopreneurist — Thu, 31 Jan 2008 22:53:24 +0000

[...] to part 2 of our restaurant greening guide. If you recall from last week, I wrote about Ike’s Quarter Cafe, a restaurant that has found a great balance of quality [...]

By: Perry

Perry — Sat, 26 Jan 2008 19:43:27 +0000

It is great to see that credit is given to one of the restaurants which I consider to be the best in Nevada City. I live in El Dorado Hills and I travel 65 miles just to have the food at Ike’s restaurant. The burgers, soups and salads, as well as the rest of the menu are superb.

By: Leah Edwards

Leah Edwards — Sat, 26 Jan 2008 02:42:41 +0000

I aplaud the focus on local produce and other foods, over a 100% commitment to organic. Organic foods shipped/trucked in from other countries aren’t appealing to me. And, I had to laugh when I was at a high-end restaurant in the Bay-side city of San Francisco earlier this week and was offered two “fresh” fish options–one from the Atlantic Ocean and one from Australia.

By: Paul Smith

Paul Smith — Sat, 26 Jan 2008 01:40:59 +0000

Hey Pizza Fusion, good to see you again (they posted on my Triple Pundit article as well) Sharon it might be that the bigger cities have their own green restaurant programs? Yes, it sounds like the GRA is doing a lot to be a resource for making a big impact in this realm.

By: Sharon

Sharon — Fri, 25 Jan 2008 19:24:51 +0000

I love the idea of being able to see where your food came from – I hope that’s a growing trend in restaurants.

I checked out the Green Restaurant Associsation’s website and was surprised to see hardly any west coast restaurants on their list – none in the Bay Area? How can that be?? Or even restaurants in NY or DC that I associate as being green.

On the other hand, kudos for the GRA for doing outreach to restaurants in places where green business may not be at the forefront of people’s minds.