Greg Gone Green

Since being deputized as the official environmental sustainability coordinator (or green guy doing that green thing) at the Antlers, some of my assignments involve extensive travel.  I continue to ask Rob to send me to Italy, France and China so I can study and report back of “people practices” around the globe; but he doesn’t feel compelled or questions my real intentions. I was however, given permission to travel back to Cleveland and, using my vacation days, I would like to disclose the progress I observed after only 4 months time. (Please reference “Us and Them” blog – 6/12/10)

They aren’t doing very well and I find myself  becoming more of a big pain the culo.

My cousin Tim, who I dearly love, owns and operates the Cleats Restaurants in Ohio.  He recently started to recycle cardboard after I hounded him about it last time I traveled to the Great Middle East.  Metro Waste is the local hauler and I told him “I’m not eating any more of your free food if you don’t start doing something.  These guys pick it up and all you have to do is throw it in a different container.”  Trust me when I say there is a lot of cardboard going into those bins from the everyday operation of 14 restaurants.

Now I’m on him about the glass and aluminum.  “You’ve got to be kidding?  You can put it all in one container, it’s called co-mingle, and you cut back on a tremendous amount of waste and…. the general public will finally begin to respect you.

 He said “I wish you weren’t my cousin. Would you please leave me alone?  The girls (waitresses) wouldn’t take the time to separate things and I wouldn’t ask them to do it”.

So I asked them. “I’m not going to drink any more of your free beer if you don’t consider this.”

They said “Good.  We need your table”.

I will continue to be his pain until I make him understand that he, and countless other business operations, are needlessly throwing away millions of pounds of reusable products.  When he starts to recycle, and I’m sure he will, I can’t wait to tell him about the Food Service Technology Center in San Fransisco that studies energy and water efficiency in commercial kitchens.


Rob.  If you read this you might want to send me to Paris, Rome, etc so I can explain and convince others of the practices in the Western World (or maybe I should just focus on The Antlers).