Green Award Winner “The Parker Restaurant” Shares Tips on How to Be Eco-Friendly

Not only is The Parker 100% vegetarian (meat production is one of our world’s top pollutants), they go about their daily business in an extremely admirable, eco-friendly way. At this year Vancouver Magazine Restaurant Awards, their efforts were recognized as they were presented with the “Green Award”.

The Parker owner Steve Da Cruz shares details on the steps they’ve taken to be green. Fellow restaurateurs and chefs: take note!

  • Recycle soft plastics and compost (thanks to Urban Impact) (another great company is Recycling Alternative -EI)
  • Use eco-friendly, biodegradable dishwashing chemicals (Sunshine Chemicals) and hand-washing solution (The Soap Dispensary)
  • Recycle and reuse delivery bins and boxes (when farmers and foragers deliver, many leave an empty container behind, then rotate the next time they bring product)
  • Source linen from Canadian Linen, who has the highest eco-friendly rating in the linen industry
  • Instead of paper towels in the washroom, use an electric hand-dryer
  • Chairs are made with 100% recycled plastic
  • Ingredients served are seasonal (check out their menus)
  • Martin Warren (Steve’s business partner) built The Parker with used, eco-friendly materials (Vanglo Sustainable Construction & Design)

Find The Parker Vegetarian at 237 Union Street and on Twitter: @ParkerYVR

Past Vancouver Magazine Green Award recipients include ForageTrafalgars Bistro and Harry Kambolis.

Share your green tips with hashtag: #EarthDayEveryDay

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