The phrase “going green” has fast become a cliché, but the University’s McCutchen House restaurant can produce a long menu of things they’re doing to walk the walk.
The Horseshoe restaurant, which serves about 125 people daily with an upscale lunch buffet prepared by students in the College of Hospitality, Retail and Sport Management, has become environmentally conscious in several areas.
“We’re educating future managers in the hospitality industry, and it’s important that they’re exposed to this now while they’re in college,” said William Knapp, a chef and instructor at McCutchen. “They’re learning that there are good practices that actually save money.”
Knapp and his fellow chefs started looking at sustainable seafood options three years ago, and then expanded their focus beyond culinary practices. The restaurant now:
- recycles its cooking oil, cardboard, and glass
- has nearly eliminated use of Styrofoam cups, plates, and plastic utensils. When disposable cutlery is needed, the restaurant uses a biodegradable type made from dehydrated potato pellets.
- uses low-wattage, compact fluorescent lighting
- uses tankless water heating and low-flow restroom fixtures
- serves locally grown produce when available
- uses environmentally safe dish machine and pot and pan solutions
- uses efficient gas-fired stoves and plans to replace other appliances with Energy Star models.
“We’re planting an organic herb garden this spring behind Harper College,” Knapp said. “And we’ve cut back significantly on our water usage, which always is a high waste item for restaurants.”
McCutchen House is working with the Green Restaurant Association and the National Restaurant Association to explore the possibility of becoming certified for its sustainable practices. “We’re not 100 percent green, but we’re getting there,” Knapp said. “What we’ve done so far is really not a pain, and it saves money over time. We’re always looking for the next step in the process.”
This article reprinted with permission from USC Times. (March 5, 2009)