What does it take for a restaurant to become "Green Certified" through the National Green Restaurant Association? Join me in this conversation with Jordan Short, the head Chef at Café Manna, to learn about the world of sustainable restaurant practices. Cafe Manna has incoporated sustainability into their operations since 2008 and holds the title of being the first three-star certified green restaurant in the state of Wisconsin. In this episode, we'll explore opportunities for restaurants to embrace sustainability without compromising on taste or profitability.

National Green Restaurant Association: https://www.dinegreen.com/

Cafe Manna: https://cafemanna.com/

(02:23) Inspiration to strive for a Green Restaurant certification

(04:37) Does being Green excite employees?

(06:30) Saying no to polystyrene foam and yes to recycling & composting

(09:37) LED lightbulbs & high efficiency appliances

(11:28) Restaurant water savings

(12:33) Composting and smart meal planning

(15:42) No straws and compostable takeout containers

(20:46) Eco-friendly soaps & cleaners

(22:15) Vegan entrees, garden-grown ingredients, and serving based on the season

(32:21) Sourcing tables and chairs made from recycled materials

(34:22) Education & transparency

(37:01) Plans to achieve 4 stars?

(38:32) Does becoming a Green restaurant save money?

(42:35) Drawing in a diverse set of customers

(45:58) Do consumers prefer dining at Green restaurants?

(47:46) Sustainable practices for customers

(51:24) Advice for restaurants who want to pursue a Green Restaurant Certification