{"id":324,"date":"2019-07-31T20:42:59","date_gmt":"2019-07-31T20:42:59","guid":{"rendered":"http:\/\/content.principia.edu\/sites\/sustainablefood\/?p=324"},"modified":"2020-08-13T15:33:01","modified_gmt":"2020-08-13T15:33:01","slug":"green-dining-alliance-certifying-sustainability-on-a-local-level","status":"publish","type":"post","link":"https:\/\/content.principia.edu\/sites\/sustainablefood\/2019\/07\/31\/green-dining-alliance-certifying-sustainability-on-a-local-level\/","title":{"rendered":"Green Dining Alliance: Certifying Sustainability on a Local Level"},"content":{"rendered":"\n

By Jolee Keplinger (C’20) | Principia Center for Sustainability<\/em><\/p>\n\n\n\n

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What it is:<\/strong> The Green Dining Alliance<\/a> is a restaurant certification program. Since its focus is sustainability, this alliance offers practical strategies to help restaurants lower their environmental impact.<\/p>\n\n\n\n

The Certification Process: <\/strong>For a restaurant to be certified, it must commit to a few Core Concepts. A few examples are banning Styrofoam, recycling, phasing out energy inefficient equipment. In addition, the restaurant must receive an audit. Various aspects of the restaurant relating to sustainability are evaluated, and if the score is 80+, the restaurant is certified! To maintain certification, a restaurant must receive an annual audit.<\/p>\n\n\n\n

Click here<\/a> to see an interactive map of all the GDA certified restaurants through the St. Louis area. Is your favorite restaurant certified?<\/em><\/p>\n\n\n\n

GDA-Related Experiences<\/strong><\/h2>\n\n\n\n

Last year, I had the opportunity to experience a GDA audit for recertification at Principia College. Jenn DeRose (the program manager), the college\u2019s chef, and the director of sustainability participated. I learned how the point system worked, and joined the walk-through portion audit at the end. Due to a variety of sustainable practices Principia College has implemented, the 5-star rating was retained. (Click here <\/a>to see what the GDA highlighted.)<\/p>\n\n\n\n

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My second experience with the GDA was at an event hosted at the Old Bakery<\/a>, which is located just off of the Great River Road in Alton, IL. This restaurant is the first restaurant in Alton to be GDA certified!<\/p>\n\n\n\n

In February, I participated in Alton\u2019s first Green Business Forum and represented Hungry Planet Foods<\/a>. Hungry Plant is a St. Louis-based, family-run company that specializes in plant-based meats. I worked there summer of 2018 as a marketing and communications intern. Click here<\/a> to see some of the delicious recipes made with their products.<\/em><\/p>\n\n\n\n

At the Green Business Forum, Jenn DeRose, the GDA\u2019s program manager, educated the businesses and general public. It\u2019s worth noting that the Old Bakery is the first restaurant in Alton, IL to receive this certification!<\/p>\n\n\n\n

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My third GDA-related experience was a class field trip to the restaurant. My Sustainable Food Systems course met with Jenn DeRose (who again, represented the GDA) and Lauren Patton, one of the restaurant\u2019s owners. We learned about the Green Dining Alliance in relation to the restaurant. Jenn gave a presentation, and Lauren talked about her experience relating to sustainably in the restaurant business. We had a round-table style discussion and enjoyed Impossible Burgers. The restaurant\u2019s higher-than-average selection of plant-based offerings was a major highlight. <\/p>\n\n\n\n

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Comparing the Impossible to Conventionally Raised Beef:<\/strong><\/p>\n\n\n\n

It\u2019s made with 100% plant-based ingredients, and packed with protein. A key ingredient is heme<\/a>, an iron-rich molecule that\u2019s also found in red meat. Taste-wise, you can\u2019t tell it\u2019s made of plants. If I didn\u2019t know I was eating an Impossible Burger, I would\u2019ve assumed it was 100% beef.<\/p>\n\n\n\n

The carbon footprint is 89% smaller (according to a science-based life cycle assessment<\/a> released by the company). In addition<\/a>, this burger uses 87% less water, 96% less land, 89% fewer greenhouse gas emissions and 92% fewer aquatic pollutants.<\/p>\n\n\n\n

In addition to the Impossible Burger<\/a>, which is always available to order, there are many and other dishes featuring plant-based proteins. There\u2019s even a weekly #MeatlessMonday special to encourage people to try a plant-based meal. Click here<\/a> to see examples which are regularly posted on their Instagram account. <\/em><\/p>\n\n\n\n

Sustainability Highlights:<\/strong><\/h2>\n\n\n\n