11/08: Parish Foods & Goods

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Hero Story:  John O'brien Goes Topless

Last year I heard a brief conversation about how a "plastic stew" was accumulating in the ocean and becoming home and food to wildlife. As I listened, I could actually see the imagery of wildlife who had to live in that ecosystem and imagine what it might be like for them.

So I thought, I'm going to start looking for things that are simple to do that make a difference. The next day, I walked into a coffee shop, grabbed a coffee and the top -- then stopped. I remembered the visuals, realized I didn't really need the plastic lid, and from that day on, started going topless. Coffee shops don't mind and the choice is up to me. It may even go unnoticed, but I feel better about it.

Part of my awareness came from growing up near a lake. I remember walking through trails and seeing trash including cans and plastic bottles scattered. Then the water would rise and fall and I could see the left-over man-made garbage ring.

I love that GreenPlate is helping people become more aware. It's about baby steps. I'm not completely clued in to the footprint I make, but I try to pay attention as much as I can.

AT MORE PLASTIC FISH

It is estimated that there are 3.5 million tons of plastic floating around in our oceans. Researchers studying the swirling debris describe it as a "Plastic Stew" or a "Snowglobe effect" and explain that much of it is mistaken for krill -- and eaten by the fish -- that are eaten by the fish -- that are eaten by the fish -- that are made into your favorite-flavored fish sticks or served at your local restaurant. The double whammy is that while in a marine environment, plastics tend to absorb DDT, DDE's, PCB's, thereby becoming more toxic before they are ingested. So where is it coming from? 80% of the marine debris comes from trash blowing into storm drains, floating down streams and rivers, and tossed on the beaches.

Featured Restaurant: Parish Food & Goods

Brodie Lang, Director of Purchasing with Concentrics Restaurants, is helping pilot the group's green goals at one of their newest locales: Parish, a flavorful nod to New Orleans right in Inman Park.

GP: Why Start with Parish?
BRODIE: When opening Parish's market and coffee bar we decided to be as green as possible. Our first priority was to avoid large amounts of plastic waste. We chose take-out materials made from corn, sugar cane, and paper that are either recycled or biodegradeable and compostable.

GP: What's the response?
BRODIE: It's great! Our staff has been really excited about our commitment to these products. They can talk about the alternatives and they are the ones telling the story.

GP: Noticed any barriers?
BRODIE: Plastic alternatives are a little more expensive and can require a lot of legwork to find the right products, materials, and sizes. We have two great suppliers that are working hard to get us what we need. Also, some of the Corn products melt when heated.

GP: Any Green Plans?
BRODIE: We are very excited about starting to use two local, organic farmers. We can offer fresher foods and reduce our green house gas impact, while supporting Georgia's economy. We are also starting recycling and looking at composting options.

GP: Got a dirty plastic secret?
Brodie: Yes, we are still selling plastic bottled water in the market but are looking for alternatives.