Green Restaurant Association

How has this idea enhanced your club's operation, etc.?

Our involvement with the Green Restaurant Association helps provide a roadmap toward real change and a more sustainable future. The restaurant industry has had a problem with waste and it’s been acceptable for far too long. At Egypt Valley, we’ve decided to take the initiative toward making impactful changes as it relates to our restaurant and clubhouse operations. The club’s culinary department has implemented over 20 environmental steps to meet this certification. Through implementing these steps, we have enhanced Egypt Valley’s operation by saving energy and money as well as becoming a leader of change. Some of these steps include: Switching to Energy Star dishwashers, freezers, refrigerators and steamers that are 30-40% more efficient than conventional models; creating a menu where 25% of the main dishes offered are Vegetarian or Vegan, which requires significantly less energy and water to produce than meat-based dishes; removing Styrofoam from the clubhouse, which keeps harmful chemicals and litter out of the environment; and recycling Plastics, Glass, Aluminum, Cardboard, and Paper – Keeping 50% of the Club’s total waste out of landfills.

How was this idea implemented, and what have been the club members' reactions?

Egypt Valley Executive Chef, Ben Stinson, became inspired with the farm-to-table movement and wanted to take it one step further. As he began looking into programs, he discovered the Green Restaurant Association and pursued further information to better the Club with the overall goal being to become more environmentally sustainable in a profitable manner. The EVCC culinary team has embodied this vision in daily operations inside and outside of the kitchen. With not only a focus on the food itself, but how it is sourced, delivered, cooked, and presented. Our Members have been advocates for moving toward a greener future and are supportive of the steps being taken to get there.