Virginia Department of Environmental Quality

Virginia Green
Restaurants

Virginia Green

Fruitive
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.

Fruitive

Locally owned health focused juice, smoothie & salad bar serving a fresh, local & seasonal inspired plant-based menu. Fruitive is also the first restaurant in Hampton Roads to be certified green by the Green Restaurant Association.

We are passionate about promoting healthy lifestyles, strengthening the local economy and sustaining a clean environment.

We purchase as much local and organic produce as possible, and return our byproduct to local farms for composting. Our employees work at the local farms in order to better inform our customers about sustainable growing practices and cleaner environmental initiatives.

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 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. 
- Cork 
- Track overall waste bills 
- Have numeric goal to reduce overall materials that go to the landfill 
- Donate excess food from events 
- 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 
- 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 
- Use high-efficiency hand dryers 
- 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 
- Use electronic correspondence and forms 
- 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 
- 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) 

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 automatic faucets or toilets in public restrooms 
- 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 
- 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 LED Exit Signs 
- Have a high efficiency heating & air conditioning (HVAC) system 
- Perform preventative maintenance on HVAC system 
- Use natural lighting
Source of energy
 
- Use occupancy sensors to turn on / off lights 
- Purchase ENERGY STAR computers, appliances, etc. 
- Use fuel efficient vehicles or hybrid vehicles 

Fruitive    Fruitive

For more information on Fruitive, see www.fruitive.com or contact Bruce Rozeboom at br@fruitive.com or 757-351-0559.

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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