Virginia Department of Environmental Quality

Virginia Green
Restaurants

Virginia Green

Dave's Downtown Taverna
Harrisonburg, VA


Virginia Green is the Commonwealth of Virginia’s campaign to promote environmentally-friendly practices in all aspects of Virginia’s tourism industry. Virginia Green has established "core activities" specific to each sector of tourism, and these practices are considered the required minimum for participation in the program. However, Virginia Green encourages its participants to reduce their environmental impacts in all aspects of their operations, and this profile provides a full list of all their “green” activities. These are the activities that guests / customers can expect to find when they visit this facility.

Dave's Downtown Taverna

We are a restaurant that was moved into a completely renovated historic building circa 1866. During construction, we reused many of the building materials for key components of the renovated structure. Energy efficient and guest comfort as well as sustainability have been our goals since opening at our original location in 1994.

We feel that since the goals of our company so closely matched those of Virginia Green that it was a necessity to become more closely involved with Virginia Green. With Virginia Green's help we can become a leading example of resource conservation.

We have been recycling at the restaurant since 1994. We reuse and recycle every time possible. We have developed a system where our filtered fryer oil is stored and then used to heat and provide the hot water for our home since 2006.

Virginia Green Activities

This facility pledges that they:
Minimize the use of disposable food service items
- Use disposable containers that are recyclable 

Recycle Grease
- Periodically pump the grease traps 
- Filter the grease to prolong its life 
- Other Activities: The filtered grease is used to heat my home.

Recycle and Reduce Waste
- Glass (required for Virginia Green) 
- Aluminum Cans 
- Steel Cans 
- Plastic 
- Toner Cartridges 
- Cardboard 
- Fluorescent Lamps (may required by law) 
- Batteries 
- Electronics equipment - computers, etc. 
- Track overall waste bills 
- Donate excess food from events 
- Have an effective food inventory control to minimize waste 
- Purchase locally grown produce and other foods 
- Use reusable dishware and glassware & minimize use of disposables 
- Use water pitchers and filtered water to minimize the use of single-use bottles 
- Use menus and table placards as opportunity to communicate green activities 
- Print menus on recycled content paper with soy-based inks 
- Use Virginia Green logo to indicate organic, local, or sustainable menu choices 
- Use screen based ordering systems 
- Use bulk soap dispensers in public restrooms 
- Purchase recycled content paper towels and toilet paper 
- Use a last-in/first-out inventory & effective labeling systems 
- Encourage suppliers to minimize packaging and other waste materials 
- Purchase from vendors and service providers with a commitment to the environment 
- Make 2 sided copies / printed materials 
- Using 'green' Cleaners that are dispensed in bulk 
- Purchase durable equipment and furniture 
- Purchase low-VOC carpets and fabrics 
- Use reused building materials or those from sustainable sources 
- Use latex paints that are low-VOC 
- Properly recycle and / or disposal of thinners and solvents (required by law) 
- Perform preventative maintenance on all appliances, HVAC systems, plumbing, and vehicles 
- Use less toxic materials 
- Use 'integrated pest management' (IPM) 
- Minimize use of pesticides and herbicides in landscaping 

Use Water Efficiently
- Track overall water usage and wastewater 
- Perform preventative maintenance to stop drips and leaks 
- Have high efficiency dishwashers 
- Have low flow bathroom sink faucets and showerheads (sink faucets use no more than 1.5 gallons per minute (gpm), showerheads no more than 2.5 gpm) 
- Have low flow toilets (use 1.6 gallons or less per flush - 1.6 gpf) 
- Discourage water-based cleanup (sweep first) 

Conserve Energy
- Track overall energy bills 
- Have had an energy audit to identify efficiency opportunities 
- Calculate the pollution factor of our energy usage by using a pollution calculator 
- Have evaluated existing ovens and other kitchen equipment for energy efficiency 
- Use high efficiency compact fluorescent light bulbs in all rooms and in canned lighting 
- Use LED Exit Signs 
- Use high efficiency compat flourescent ballasts and lamps (T-5's & T-8's) 
- Have a high efficiency heating & air conditioning (HVAC) system 
- Perform preventative maintenance on HVAC system 
- Have individual thermostats for each room 
- Have installed additional insulation 
- Use natural lighting
Source of energy
 
- Use lighting sensors to turn on / off lights 
- Purchase ENERGY STAR computers, appliances, etc. 
- Use of directional (downward-facing) lighting in parking areas and other outdoor areas 
- Use LEED criteria when developing new buildings 
- Use EnergyStar's Benchmarking Tools for the Hospitality Industry 
- Other Activities: Applied energy efficient film on windows and skylights.

Dave's Downtown Taverna    Dave's Downtown Taverna

For more information on Dave's Downtown Taverna, see www.davestaverna.com or contact David Miller at dave@davestaverna.com or 540-564-1487.

For more information on the Virginia Green program, see www.deq.state.va.us/Programs/PollutionPrevention/VirginiaGreen.aspx.

Virginia GreenVirginia Green is a partnership supported by the Virginia Department of Environmental Quality, the Virginia Hospitality & Tourism Association, and the Virginia Tourism Corporation.

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