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.
Mediterranean & Anatolian Cuisine with American & European Influences
We put a lot of love and care into all of our culinary creations. Our team at Pasha is built on loyalty and hard working ethics. Our clientele comes from all over Hampton Roads. Our goal is to educate our guests on adapting to a healthy diet and provide them quality creations that will protect everyone away from illness.
Our other goal is to, eventually, serve 100% Organic in the near future. Our Philosophy is to exceed all of our valued guests expectations without compromise. As you know, organic products are hard to find! Hearing about the existence of the organic farmers and Earth friendly products motivated us greatly. We decided to learn more about working with them and how to support each other; therefore, today Pasha’s food comes from the local farmers. We owe a great deal gratitude to all the local farmers for their time, genuine hospitality, and support.
Virginia Green Activities
This facility pledges that they:
Minimize the use of disposable food service items
| - Use disposable containers that are recyclable |
Recycle and Reduce Waste
| - Do not have grease to be recycled |
Use Water Efficiently
| - Glass (required for Virginia Green) |
| - Track overall waste bills |
| - Have an effective food inventory control to minimize waste |
| - Purchase locally grown produce and other foods |
| - Purchase organic and / or 'sustainably-grown' foods |
| - Use reusable dishware and glassware & minimize use of disposables |
| - Use non-bleached napkins and coffee filters |
| - Provide condiments, cream and sugar, etc. in bulk |
| - Use water pitchers and filtered water to minimize the use of single-use bottles |
| - 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 |
| - Use electronic correspondence and forms |
| - Using 'green' Cleaners that are dispensed in bulk |
| - Purchase durable equipment and furniture |
| - Use 'integrated pest management' (IPM) |
| - Minimize use of pesticides and herbicides in landscaping |
| - Track overall water usage and wastewater |
| - Perform preventative maintenance to stop drips and leaks |
| - Have high efficiency dishwashers |
| - Discourage water-based cleanup (sweep first) |
| - Have an effective landscape management plan |
| - Minimize lawn areas |
| - Track overall energy bills |
| - Use high efficiency compact fluorescent light bulbs in all rooms and in canned lighting |
| - Have a high efficiency heating & air conditioning (HVAC) system |
| - Perform preventative maintenance on HVAC system |
| - Purchase ENERGY STAR computers, appliances, etc. |
| - Use fuel efficient vehicles or hybrid vehicles |
For more information on Pasha Mezze, see
or contact Nichole at firstname.lastname@example.org or 757-627-1317.
For more information on the Virginia Green program, see www.deq.state.va.us/Programs/PollutionPrevention/VirginiaGreen.aspx.
Virginia Green is a partnership supported by the Virginia Department of Environmental Quality, the Virginia Hospitality & Tourism Association, and the Virginia Tourism Corporation.