- Local production and consumption. - The notion underlying the 100 Mile Diet and other similar ideas is that when we consume food that is locally produced we also reduce our ecological footprint by minimizing transportation effects (e.g. carbon emissions from air freight) and other externalities.
- Food security.- Closely associated with the previous item, the idea of food security is also associated to the availability of land (or lack thereof) and the varied uses this land can have. Ensuring that we protect enough land and designate it as are able to grow crops for human consumption is part of the food security debate.
- Greening restaurants.- This idea arises from an understanding that food production does have environmental impacts, and that we can minimize those impacts through rational decision-making. The idea of 'sustainable restaurants' may sound counter-intuitive, but it is not that strange. The remainder of this post will describe a couple of ideas I discussed with Jason Antony from Green Table, a Vancouver-based group dedicated to greening restaurants.
Now, if you want to be at the forefront of sustainable restaurants, you may want to engage in a full-fledged green marketing campaign, and include a full in-depth analysis of your operations so that you can find ways in which your restaurant can meet high standards of sustainability.
Green Table also promotes an eco-labelling system (for participating members of the network). Their philosophy can be found here. I think this is an excellent idea and I look forward to knowing more about this!