Blue to Green
Saffire restaurant, home to the Blue Room event space, is going green. In an effort to create a menu with a minimal carbon footprint, owner Tom Morales is taking steps toward sustainability. Expect menu tweaks such as sustainable fish and organic and biodynamic wines. In the coming weeks, the restaurant will introduce recycled to-go containers.
Saffire hasn't kicked the bottled-water habit yet, a trend that is making its way through progressive dining circles across the country. (Locally, Tin Angel and Radius10 pour filtered tap water rather than bottled water, which has environmental costs associated with transportation and disposal of bottles.) "We will continue to offer bottled water, because many of our customers request it," explains manager Bobby Luttrell. "The key is that we are making green efforts. Every little bit helps, but we can't expect to change our community and their expectations overnight."
Saffire will kick off its green campaign on Sunday, Sept. 2, with a music event called "Saffire Sunday Circus" featuring Minton Sparks and Barry Scott. For reservations, call 599-4995 or visit the website.
Comments
The tap water at Radius10 tasted fine, and the glass bottles were a nice touch. They didn't make me feel I was leaving my grandchildren a legacy of landfillage.
Posted 08/28/2007 at 02:35:49 PMDitto. Those cold glass bottles perspiring with condensation make me thirsty just thinking of them. Pink, wanna meet for a glass of H20 at R10? C U L8ER.
Posted 08/28/2007 at 02:40:54 PMSo much of the bottled water on the market is just filtered municipal source anyway, so it's an idea whose has come.
Posted 08/28/2007 at 03:26:00 PM