The Green Restaurant Association recognized the Naples, Fla., club’s catering division and Beach Club for the implementation of 49 environmental practices, exceeding the organization’s minimal requirements by more than 22%.
The Club at Mediterra in Naples, Fla., was recently recognized by the Green Restaurant Association as a two-star Certified Green Restaurant, the nation’s first private residential community country club to receive the prestigious designation.
The Beach Club and Mediterra’s catering division also received two-star ratings based on implementation of 49 environmental practices. The association scores restaurants and foodservice operations in seven environmental categories, including energy and water efficiency; the use of sustainable food, reusables and eco-friendly disposables; waste reduction and recycling; sustainable furnishings and building materials; and chemical and pollution reduction. Restaurants must have a full-scale recycling program, be free of polystyrene foam and fulfill yearly education requirements for staff.
“Mediterra was designed with minimal impact to the natural environment and continues that commitment in every facet of community and club operations,” said General Manager Carmen Mauceri. “Achieving this certification is an honor. The Green Restaurant Association’s scoring process is very detailed. It reviews everything involved in operating our restaurant and catering facilities, from the use of recycled paper menus, chlorine-free paper towels, locally grown produce, organic and vegetarian options, and the energy and water efficiency of our recently expanded kitchen. We recycle everything commercially possible in Naples.”
The Club at Mediterra, Beach Club and catering operations exceeded the GRA’s minimal requirements by more than 22%.
The Green Restaurant Association is a national nonprofit organization helping restaurants become more environmentally sustainable through its certification process.
Town & Country Club was the first club to earn recognition from the Green Restaurant Association, now a three-star facility. Vincent Tracy, CCM, CCE, General Manager/COO, and John Kain, Executive Chef of the Saint Paul, Minn., facility shared the club’s green efforts in their presentation, “Making Club Restaurants Green” at the 2016 Chef to Chef Conference in San Diego.
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