Virginia Department of Environmental Quality

Virginia Green
Restaurants

Virginia Green

Local Roots - A Farm To Table Restaurant
Roanoke, 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.

Local Roots - A Farm To Table Restaurant

Our restaurant is fed by a philosophy we call S.O.L.E.: Sustainable, Organic, Local, Ethical. It's a principle that guides us as we decide from whom to source our meats and vegetables. It also informs our beverage program. We prefer working with small wineries; for example, who care not only about flavor, but about their impact on the earth.

To be a more prominent member of the Green movement

The majority (with the exception of some seafood) of our proteins and produce are either purchased from local farmers or grown on our own 'city farm.'

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 

Recycle Grease
- Store the grease and have it picked up by rendering company 

Recycle and Reduce Waste
- Glass (required for Virginia Green) 
- Aluminum Cans 
- Plastic 
- Toner Cartridges 
- Newspaper 
- Office Paper 
- Electronics equipment - computers, etc. 
- Track overall waste bills 
- Compost food waste and other compostables 
- 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 
- Print menus on recycled content paper with soy-based inks 
- Use bulk soap dispensers in public restrooms 
- 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 
- Use electronic correspondence and forms 
- Using 'green' Cleaners that are dispensed in bulk 
- Purchase durable equipment and furniture 
- Use reused building materials or those from sustainable sources 
- Perform preventative maintenance on all appliances, HVAC systems, plumbing, and vehicles 
- Use less toxic materials 
- Minimize use of pesticides and herbicides in landscaping 
- Use a nutrient management plan that minimizes the use of fertilizers in landscaping 

Use Water Efficiently
- Perform preventative maintenance to stop drips and leaks 
- Use water-flow metering to discover leaks and areas of high use 
- Have high efficiency dishwashers 
- Discourage water-based cleanup (sweep first) 
- Use microfiber technology mops 

Conserve Energy
- Track overall energy bills 
- Have a numeric goal to reduce energy usage over time 
- 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 ceiling fans 
- Have a high efficiency heating & air conditioning (HVAC) system 
- Perform preventative maintenance on HVAC system 
- Have individual thermostats for each room 
- Use natural lighting
Source of energy
 
- Use occupancy sensors to turn on / off lights 

Local Roots - A Farm To Table Restaurant    Local Roots - A Farm To Table Restaurant

For more information on Local Roots - A Farm To Table Restaurant, see www.localrootsrestaurant.com or contact Brian at brian@localrootsrestaurant.com or 540-206-2610.

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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