What makes us green?

• Composts 100% of food waste
• No petroleum-based plastics used – all packaging is biodegradable and compostable
• Generates only 3 biodegradable garbage bags of trash a day with a busy restaurant that would be sending 20 bags of garbage to our landfill
• Aggressive customer and employee educational program on composting and bioplastic alternatives
• Non-compostable garbage is burned to generate electricity
• Table displays ask for participation in reducing and disposing waste properly.
• Bakery bags, boxes, napkins, coffee cups, toilet paper and paper towels, all from unbleached, sustainably harvested forests or recycled paper.
• Sustainability major priority in choosing suppliers and vendors. Vendors are pushed to offer more sustainable alternatives or chosen for the sustainable options they carry.
• Purchasing is made as local as possible to cut down on fuel usage for delivery and to invest in the local economy.
• Intensive conservation efforts and efficient equipment provides a 50% reduction in energy use
• Oven heat used to warm the restaurant, no AC in the kitchens
• New windows, LED lighting and motion sensors, give the operation a lower than average carbon footprint.
• Low-flush toilets and a short-cycle dishwasher save water and additional energy.
• Employees are trained and given a stake in all conservation, recycling, composting and efficiency efforts.
• Beach Pea uses only unbleached and unbromated flours and grains in baking and natural, locally sourced food products such as meat without nitrates, dried fruit without sulfites and dairy w/out hormones.
• Initiator of composting consortium of local restaurants to begin to reduce the overall waste of the food service industry on the Seacoast and a purchasing consortium for biodegradable, compostable, packaging alternatives.