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Change Your Stripes
Tip #2 E-waste Matters
What: Green Zebra E-waste Recycling Event coordinated by Universal Waste Management Still have questions? Call (888) 832-9839
Upcoming Events
3/4 - Green Drinks Varnish, San Francisco For more green events in the Bay Area check out the Green Zebra Calendar |
Greetings! A lot has been going on at Green Zebra this month. We're preparing to launch a new website along with an exciting new program that lets you download coupons to your mobile phone. We're also spreading the word about Earth Hour. On March 28th millions of people around the world will turn out their lights to raise awareness about climate change. Celebrate Earth Hour with Green Zebra and combat clutter by dropping off your unwanted electronics (as well as warm coats and non-perishable food items to help those in need). See tip for details.
Zipping Around
At Tataki their mission is simple: showcase the beauty and delicacy of Japanese cuisine, while respecting the sanctity and fragility of our environment. They believe that if we are to preserve the art of sushi we must also safeguard the health and biodiversity of our oceans. It is with this in mind that they strive every day to fully integrate the concept of sustainable dining into their menu options. Use your Green Zebra to receive 10% off your total bill.
Getting to know Casson Trenor of Tataki Sushi
1. What do people love most about Tataki Sushi?
I think most people come and see us because of our commitment to sustainability, but they come back again because of the quality of the food. Our customers really seem to like what we can do with our fish and vegetables-- especially things that aren't found on many conventional sushi menus, like arctic char. 2. What makes Tataki green?
I don't think I'd say that Tataki is "green" just yet. For us, that's a pretty big word. I can say that we're green in a lot of particular ways-- we only serve sustainable fish, compost all our biodegradable waste, use organic vegetables when we can, promote local and seasonal dining, etc. Our chefs even made our restaurant tables themselves, from sustainable bamboo. But to really be "green" from top to bottom? That's a challenge, and there's always more you can do, you know?
3. What was your inspiration for being green? We wanted a sustainable sushi restaurant. My book Sustainable Sushi: A guide to Saving the Oceans One Bite at a Time needed a venue to prove its theories, and Kin and Raymond wanted to open a sushi restaurant that they could feel good about and believe in. So we all had the same vision. 4. What is your guilty, non-green pleasure?
Long, hot showers. I am a sinner.
The Green Zebra Team at Tataki Sushi 5. What would you like to see accomplished in '09? I want to see more sushi restaurants transition over to sustainability. Tataki has proven that it's a feasible business model, you know? I'm eager to start seeing this change ripple out through the rest of the industry. We're not interested in being a niche restaurant. Being a niche restaurant won't change the world. 2815 California Street, San Francisco (415) 931.1182 Remember these great coupons too!
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