Earth Day and The Greenhouse Tavern

The Nature Conservancy has teamed up with The Greenhouse Tavern to promote sustainable eating on and around Earth Day (April 22).  The Greenhouse Tavern is the first certified green restaurant in Ohio and will be offering specials sponsored by 360 vodka as well as their "Green" Menu.  These features include $4 360 beatnik cocktails, 360 saplings, and guided tours of our soon to be open rooftop.   Recently Chef Sawyer sat down with Jessica Keith of the Nature Conservancy to talk about why being "Green" is so important.

Jessica Keith, The Nature Conservancy: Why is the environment important to you?

Jonathan Sawyer:

Having two kids who I’m handing the world over to has changed my sense of responsibility. The Greenhouse Tavern is just one address, one restaurant, but if we can do everything in our power as a restaurant to leave the earth in better shape than we found it, we’ve played an important part.

Jessica Keith, The Nature Conservancy:

How do our food choices impact the environment?

Jonathan Sawyer:

How food is raised and where it comes from is really important. Buying locally produced foods decreases our carbon footprint. And food that’s raised in a sustainable, organic way has less of a negative impact on soil and water quality. The chickens we use, for example, are not only raised at a nearby farm, but they’re also allowed to forage naturally, so they’re not in a barn eating grains. Instead, they’re consuming things like insect larvae, bugs and clover, which have been “prepped” by the organic pigs and cows that nourish the soil with manure. It’s a much more natural cycle that’s easier on the earth.

Jessica Keith, The Nature Conservancy:

What does sustainable eating mean to you?

Jonathan Sawyer:

This year The Greenhouse Tavern created its own “food pyramid” of sorts. The top tier is local and organic food sources. Second is organic sources. And third is local sources. We’re doing a pretty good job: Upwards of 90% of what we get is local or organic, or both.

Jessica Keith, The Nature Conservancy:

When did you first encounter the idea of local/sustainable food?

Jonathan Sawyer:

Chefs Michael Symon and Charlie Palmer, who I worked with before opening The Greenhouse Tavern, were both interested in sourcing products locally. Their belief is, ‘the closer it is, the better it tastes.’

Jessica Keith, The Nature Conservancy:

Why is it that local food is tastier?

Jonathan Sawyer:

It’s tastier because it’s fresher; it’s never going to be frozen and thawed. But it also has a lot to do with the fact that The Greenhouse Tavern is a good steward of flavor!

Jessica Keith, The Nature Conservancy:

Where’s your favorite natural area, where you go to get a break from work?

Jonathan Sawyer:

I love the Cleveland Metroparks—especially those places with conifers.

---During the week of April 22nd I encourage you to think about where you get your food from, and to also head down to The Greenhouse Tavern to see how delicious conservation can be!