I was asked to write this guest column about sustainability at Contimo, the restaurant I co-own in downtown Napa, after a guest noticed our team encouraging people to eat from real plates instead of using disposable packaging.
I appreciated that they noticed and wanted to know why.
The question forced me to revisit my own convictions. Like others, I try to minimize my environmental footprint where I can. It also gave me the opportunity to celebrate our progress as a restaurant, while recognizing there is still plenty to do.
We compost. We run a low-waste kitchen where nearly every scrap has a purpose. We source from local organic farms and use pasture-raised pork in our recipes. Those are worthwhile choices, but over time I’ve come to believe they are just part of the story. More…
