Virginia Department of Environmental Quality

Virginia Green
Restaurants

Virginia Green

Rajput Indian Cuisine
Virginia Beach, 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.

Rajput Indian Cuisine

This is a first frozen free Indian Cuisine in Virginia. Our motto is fresh & healthy. We do serve some organic food as well as organic wines.

Green restaurants can play a major role in environmentally safety. Being a part of this planet we want to make it safer, and can do that by going Green. We also feel that going green can be healthier because of some organic choices. It also helps to save energy.

We usually buy from local vendors

Virginia Green Activities

This facility pledges that they:
Minimize the use of disposable food service items
- Use disposable containers that are made from bio-based materials 
- Use disposable containers that are made from recycled content paper 
- Use disposable containers that are compostable and direct this material to available composting operations in your area 
- Use disposable containers that are recyclable 

Recycle Grease
- Use our grease to make bio-diesel 
- Other Activities: contract with greenlight biofuels

Recycle and Reduce Waste
- Glass (required for Virginia Green) 
- Aluminum Cans 
- Steel Cans 
- Plastic 
- Toner Cartridges 
- Newspaper 
- Office Paper 
- Cardboard 
- Packing Supplies 
- Fluorescent Lamps (may required by law) 
- Batteries 
- Electronics equipment - computers, etc. 
- Track overall waste bills 
- Have numeric goal to reduce overall materials that go to the landfill 
- Donate excess food from events 
- 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 
- Provide condiments, cream and sugar, etc. in bulk 
- 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 bulk soap dispensers in public restrooms 
- Use high-efficiency hand dryers 
- Use a last-in/first-out inventory & effective labeling systems 
- Encourage suppliers to minimize packaging and other waste materials 
- Make 2 sided copies / printed materials 
- Use electronic correspondence and forms 
- Using 'green' Cleaners that are dispensed in bulk 
- Purchase durable equipment and furniture 
- Use latex paints that are low-VOC 
- Re-use paint thinners 
- 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) 
- Other Activities: Don't use table linen during luch time, as we have butcher tables.

Use Water Efficiently
- Track overall water usage and wastewater 
- Have a numeric goal to reduce water consumption over time 
- Perform preventative maintenance to stop drips and leaks 
- Use water-flow metering to discover leaks and areas of high use 
- 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) 
- Have waterless urinals 
- Have automatic faucets or toilets in public restrooms 
- Discourage water-based cleanup (sweep first) 
- Use microfiber technology mops 
- Other Activities: have kohler dual purpose toilets

Conserve Energy
- Track overall energy bills 
- Have a numeric goal to reduce energy usage over time 
- Calculate the pollution factor of our energy usage by using a pollution calculator 
- Have evaluated existing ovens and other kitchen equipment for energy efficiency 
- Have considered upgrading to an Energy Star Commercial Kitchen Package 
- Use high efficiency compact fluorescent light bulbs in all rooms and in canned lighting 
- Use high efficiency compat flourescent ballasts and lamps (T-5's & T-8's) 
- 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. 
- Other Activities: Have a energy star tankless water heater. Use Eure Site dumpster recycling to recycle dump waste

Rajput Indian Cuisine    Rajput Indian Cuisine

For more information on Rajput Indian Cuisine, see or contact Y.Paul Chhabra at usarajput@gmail.com or 757-467-6789.

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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