01/09: Parsley's Catering

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Demetra Gets Behind Change

Meet Demetra McKay, mother, bookkeeper, body-builder and most recently planetary steward. Demetra started noticing one of her clients recycling their office paper and realized just how easy it was to make small changes and turn them into habits. So now she is not only recycling at home, but is getting her other clients to start recycling their office paper, too. "It's just as easy as placing a pile of paper used on just one side by the fresh paper instead of in the waste basket. Why wouldn't we do that?"

Then she looked around and noticed plastic bags accumulating in her kitchen and had been hearing more and more of the issue of waste and one-time use. She knew stores were selling canvas bags to shop with and it dawned on her that she had tons of her own canvas bags stuck in closets that weren't be used at all. The canvas bags are stronger and more efficient anyway, so she began bringing her own.

She's unplugging phone chargers and computers and changing light bulbs to energy efficient versions as they blow out. Her next task is to find a replacement for water bottles since she has learned they can leach toxins and GreenPlate has promised to help her with that! As busy as she is, she's even started refusing to let her boys eat on paper plates and instead has more dishes to wash. "Why?" they cry. "Because I want to save the earth for you," she answers. "It's part of change and this is something Obama pushes. This is part of our new day, our change. And because Obama is pushing it, I am going to make a difference, save energy, and get green!"

Go Demetra, Go!

Featured GreenPlate Restaurant: Parsley's Catering

Marc Sommers, owner, and Scott Sutton, chef of Parsley's Catering and The Gardens at Kennesaw have created two of the MOST green food service organizations in the state.

GreenPlate: How are you making a difference?
MARC: As a catering company, we were sending all of our products out in plastic. Now however, we rarely use it and only if a customer asks for it. If they do ask for it, we use it as an opportunity to talk about the issues.

GP: So you are educating through catering, now?
MARC: YES! We regularly talk recycling and alternatives to plasticware.

GP: What made you get greener?
MARC: I lived in Asheville and Oregon and saw how committed the towns were to sustainability. It helped me realize there was a lot we could do and that there were actually financial benefits to making the changes.

GP: What's the biggest impact you're making?
MARC: We are moving into a low impact special events facility. People will be able to rent a facility that has energy and water efficient components including solar panels. We are also really excited about the chef's garden that we are growing on site.

GP: Got a dirty plastic secret?
MARC:It's the platters! We still use reusable but disposable platters.