Eco 411
Eco Author | 5:20 pm | October 16, 2009 | Restaurant | Add a comment
Since it was established in 1971, Hard Rock has been committed to a wide variety of philanthropic causes and activities around the world. Hard Rock International has made it both its business and abiding passion to make the earth a safer, healthier and better place to live.
Hard Rock International began working hard to “Save the Planet™” long before the environment became a widely supported cause. Its pioneering mission to give something back – both on a global basis and by involvement in smaller community projects – has not only served as a catalyst to raise funds, but it has also enhanced the very profile of corporate charity work.
Eco Author | 6:00 pm | June 26, 2009 | Restaurant | Add a comment
Palio d’Asti is proud to stay committed to “green business practices” whenever possible. Some highlight include:
Eco Author | 12:53 pm | May 20, 2009 | Restaurant | Add a comment
Our Restaurant, El Raigon Argentine Asado, serves 100% grass fed, free range beef imported from Uruguay. This beef is good for people, good for the animals and good for the environment. Because grass-fed beef does not rely on fossil fuels in the form of fertilizers, pesticides, and diesel (used in the planting, harvesting, processing and transportation of grains), grass fed beef is very low impact, with a low carbon footprint. In the place of fossil fuels, grass-fed beef relies on solar power, rainfall, and photosynthesis.
While much of our beef is shipped from Uruguay, our internal audits suggest that the amount of fuel (in the form of marine diesel) used to transport chilled containers is negligible when compared to the amount of fuel required to fatten the average U.S. feedlot steer. We estimate our fossil fuel consumption per pound of beef produced at somewhere between 1% and 10% of the U.S. commodity feedlot steer equivalent. In many ways, we help with land preservation. Our cattle live in harmony with nature and the fields are full of wild animals and birds. While raising cattle is not perfect nature, it far exceeds the alternative for most ranchers. If you have ever seen pastures converted to soy or mono-crops, you know. Mono-crop agriculture turns a pastoral setting into an area devoid of life other than the crop it’s producing.
The most economic use of land on per acre income is to produce soy or corn and put the cattle into feedlots, but our efforts give the farmers incentives to keep native grasslands. We feel that by preserving a demand for grassland, we are preventing industrial agriculture and all the negatives that go with it.
Animal welfare is critical to the beef we serve because it makes for a healthier and better-tasting steak; it also is the right way to treat animals. Free-ranging, grass-eating is the tradition in Argentina and Uruguay so the practices are inherent in the culture and tradition. It’s a simpler way to raise cattle for the very same reasons it’s better for them. Free range, grass fed cattle is beef the way nature intented, not unlike wild game.
Grass-fed beef has about half the fat and cholesterol of grain-fed beef. Additionally, the fat found in grass-fed beef is 41% mono unsaturated (like olive oil), so it’s good for you.
Grass-fed beef is packed with omega 3 fatty acids and conjugated linoleic acid, which are very beneficial to our health. It’s also higher in vitamins A and E. Corn-fed beef, on the other hand, was invented in the 1950s for convenience, not because it was healthier, better tasting, or more environmentally friendly. It is cheaper to produce and allows animals to be fattened in places where natural conditions don’t otherwise allow it.
For more info go to www.elraigon.com
Eco Author | 3:21 pm | April 3, 2009 | Restaurant | Add a comment
On Saturday April 18th, from 12-5pm, Ghirardelli Square will kick off its recycling and composting program with this fun event for the entire family. At the event, attendees will learn how they can green their lives from vendors such as the SF Department of the Environment, Green Zebra, Zipcar, Farm Fresh to You, PG&E, Renewable Resources, Goodwill, Cole Hardware, Scrap SF, SF Water, Cagwin & Dorward, Fairmont Heritage Place, Greenopia, Golden Gate Disposal, and Galileo Academy’s Service Interact Club!
The event will offer a chef demonstration sustainable cooking class at Cellar360 which will show tons of creative combinations using local and sustainable ingredients from farmer’s markets. Kasey will demonstrate “sustainable” cooking and how to choose fresh ingredients… even in the city! The class is $5 per person and limited to the first 40 RSVPs. For reservations, call 415-440-0772 or email retail@cellar360.com
Ghirardelli Square is located in San Francisco, CA at the corner of Beach Street and Larkin. For more information about the square visit www.ghirardellisq.com.
Eco Author | 5:12 pm | March 20, 2009 | Restaurant | Add a comment
Annabelle’s is proud to announce our Green Certification by the city of San Francisco. We strive to use only organic produce and meats and fish raised in sustainable environments. We will maintain our commitment to decreasing our footprint by seeking out new solutions to waste reduction, including water, energy and material waste. We use compostable straws and ‘to go’ products as well as office paper products with post consumer recycled content. We divert nearly 80% of our waste to compost and recycling, alleviating the burden on our landfills and we will continue to strive to increase our waste diversion.
Annabelle’s is conveniently located at 68 Fourth St between Market and Mission Streets. We serve California Cuisine with a focus on local, organic, sustainably raised ingredients. We are open daily from 11:30am until 1:30am. Dinner served until 10:30pm, bar menu served until 12:30am.
Next time you’re downtown stop by for a drink or a bite to eat at a restaurant that cares as much as you do.
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