Breathe Magazine

I’m traveling this week and enjoying some of my favorite places in the North Woods. One of the rules we have on vacation is never eat at a place you can find at home. So, unfortunately for my son, that means no McDonald’s (yeah!). But for me, it means discovering new and locally owned places that are usually connected in someway to their area.

One of my favorite stops in the many local brew pubs we come across. Not only for the great beer, I did grow up in Wisconsin ya know. But it also seems that these establishments have alway historically paid attention to where their ingredients come from and the benefit of other locally produced products. It’s part of my green drinking philosophy.

Yesterday, I stopped by the Deep Water Grill in Ashland, Wisconsin. Deep Water Grill is the restaurant for the South Shore Brewery. There were a number of changes in place since my last visit that were a visible indication of some “green” thinking. After making a casual inquiry of the manager, I discovered that they had implemented a new green team for the brewery and the changes I notices were initiatives this group had recommended. And I wasn’t the first person who noticed their efforts. The manager explained that a number of the visitors had made positive comments about their work.

One of the items that I noticed right away was that the kids were served in biodegradable cups, not the usual disposable plastic. And when we asked for a take out box, that was also a biodegradable box. What a refreshing change from styrofoam. I often debate if the small amount of leftovers is worth taking if the take out box will be styrofoam because of how long styrofoam lasts in a landfill. But although I’m good with bringing bags to the store, I haven’t mastered bring containers to the restaurant.

The other big items our group notices was an explanation of where the food was sourced from on the menu. Items that were grown or produced in the local area were called out on the menu. This is an effort I have seen in a few other places and one that I think really shows how my meal is having a positive impact.

Both of these changes, as well as others that are happening in the back of the restaurant, haven’t actually cost the company more. This is the power of green at work – better options and good will – all with the same dollar outlay. And I got to feel even better about drinking one of my favorite beers.

Read more of my posts at www.EasyBeingGreen.Info