It's not easy being green, especially if you're a busy restaurant. But a Vancouver eatery has earned the unique distinction of becoming carbon neutral.
Chambar has spent the past two years taking green to the next level. All of the cleaning products are now green, and all of the plastics for straws and takeout containers are now made of corn – which means they can be composted.
One of the biggest green changes was separating food waste from garbage, so it goes to the compost instead of the landfill, said owner Karri Schuermans.
"That was about 8,800 kilos of food waste that got separated out and put into compost saving us a considerable amount of money and pickup."
By switching from paper hand towels to electronic hand dryers, the restaurant saved 153,290 paper towels from the landfill.
When possible, menu items are locally sourced. Combined with the purchase of offsets, Chambar is now just one of two restaurants in B.C. to hold carbon neutral status.
