Virginia Department of Environmental Quality

Virginia Green
Restaurants

Virginia Green

Cock & Bowl Belgian Beer Bistrot
Occoquan, 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.

Cock & Bowl Belgian Beer Bistrot

Small full service restaurant focused on real food and great beer.

Because we work hard to be as green as we can, so we want to shout it from the rooftops! We hold that considerate care of our environment, farmland, and natural resources is everyone's duty.

We partner with American Farmland Trust to support local farms, farmers & farmland and participate in their programs and events. Remember.... No farms, no food.

For more 'green' specific information : cockandbowl.com

Virginia Green Activities

This facility pledges that they:
Minimize the use of disposable food service items
- Use disposable containers that are made from recycled content paper 
- Use disposable containers that are recyclable 

Recycle Grease
- Store the grease and have it picked up by rendering company 
- Periodically pump the grease traps 
- Filter the grease to prolong its life 
- Have a contract with grease filtering company 

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 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 menus and table placards as opportunity to communicate green activities 
- Print menus on recycled content paper with soy-based inks 
- 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 
- 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 
- 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 
- 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) 
- Use microfiber technology mops 
- Have an effective landscape management plan 
- Utilize drought tolerant species 
- Minimize lawn areas 
- Have an effective storm water management plan 
- Have rain gardens 
- Minimize impervious areas (paving, concrete, etc.) 
- Use rain barrels (www.epa.gov/reg3esd1/garden/index.htm) 

Conserve Energy
- Track overall energy bills 
- 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 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
 
- Purchase ENERGY STAR computers, appliances, etc. 

Cock & Bowl Belgian Beer Bistrot    Cock & Bowl Belgian Beer Bistrot

For more information on Cock & Bowl Belgian Beer Bistrot, see cockandbowl.com or contact jacquie at info@cockandbowl.com or 703-494-1180.

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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