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.
Döner Bistro is a Euro-Hip restaurant that serves German’s number one hand food, the Döner. We make our food in the historic Mighty Midget Kitchen and provide indoor and outdoor seating in our biergarten.
The impact our restaurant has on the environment has always been important to the Döner Bistro team. We understand that the more our restaurant grows in the future the more opportunities we will have to spread the word about saving the environment; joining Virginia Green is just of those ways!
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
| - Use our grease to make bio-diesel |
Use Water Efficiently
| - Glass (required for Virginia Green) |
| - Plastic |
| - Newspaper |
| - Office Paper |
| - Cardboard |
| - Packing Supplies |
| - Track overall waste bills |
| - Have numeric goal to reduce overall materials that go to the landfill |
| - Have an effective food inventory control to minimize waste |
| - 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 screen based ordering systems |
| - Purchase recycled content paper towels and toilet paper |
| - Use a last-in/first-out inventory & effective labeling systems |
| - Use electronic correspondence and forms |
| - Purchase durable equipment and furniture |
| - 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 |
| - Track overall water usage and wastewater |
| - Have a numeric goal to reduce water consumption over time |
| - Have high efficiency dishwashers |
| - Track overall energy bills |
| - Have had an energy audit to identify efficiency opportunities |
| - Have a numeric goal to reduce energy usage over time |
| - 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) |
| - Use lighting sensors to turn on / off lights |
For more information on Döner Bistro, see
or contact Timo Winkel & Nicole Marschall at firstname.lastname@example.org or 703-779-7880.
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.