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By Megan Cohen
On Stuff Happens, host Bill Nye dishes out green info along with coffee, eggs, and bacon at a classic diner-style restaurant. The next time you ditch your kitchen for a meal out on the town, whether it's at a low-key greasy spoon or an upscale fine dining establishment, follow these tips for an eco-friendly visit from the bread basket through to dessert.
Go To The Right Eatery
If it's convenient, pick a place that's nearby or that you can take mass transit to in order to keep your carbon footprint small. Try to opt for an establishment that you know recycles or shows other signs of environmental stewardship - if you're not sure who's eco-smart in your area, consider trying a new place that's a member of the Green Restaurant Association, and let the staff know that their dedication to eco-issues is why they've won your business. Better yet, ask your favorite eatery to join the GRA or take other green steps - that way, you can enjoy the menu with an extra helping of environmental savvy.
Only Take A Refill If You Actually Want It
When the waiter asks if you'd like another round, take a second to think about the question before you automatically answer "yes". This goes for water, coffee, bread baskets, and anything and everything else on your table that gets replenished. Because the staff's job is to keep you fully supplied at all times, it's usually up to you to cut off the endless flow, so let them know when you've had enough. Anything that makes its way onto your table and doesn't get used will be thrown away, so only let the staff give you as much of anything as you'll really make use of.
Order Eco-Smart
When you pick your dish, look for any mention on the menu of local ingredients. When eating local isn't an option, at least try to select fruits and vegetables that are at their seasonal peak - these are less likely to be transported long distances, which means you'll be saving fuel as well as enjoying more flavorful produce. If all else fails, at least order something that has a minimum of pre-processed ingredients. The more preparation is done on-site in the kitchen instead of off-site in a factory, the greater the chance that your meal will be green.
What's Next To Your Plate
At formal restaurants, a waiter or busboy will often come by to clear away everything on the table and bring out a new round of place settings between each course. You can reduce the amount of laundry and/or waste you'll leave in your wake by hanging on to your silverware and napkin for the duration of the meal. At casual self-service eateries, be conservative with the amount of napkins, utensils, and condiments you grab for your table. You can always pop up from your seat for an extra trip across the room for more ketchup packets, but once you've claimed them, they'll end up in the trash if you turn out not to need them.
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