Sponsored By

Common goal

Where to get a feel for how to market your environmental programs. I just returned from a weekend in Burlington, Vt., where I was visiting my son and his fiancée, who recently bought a house there. If you ever want to immerse yourself in the topic of sustainability and get a feel for how to market your environmental programs, I’d suggest a walking tour of Burlington restaurants.

Paul King

November 15, 2010

2 Min Read
FoodService Director logo in a gray background | FoodService Director

I just returned from a weekend in Burlington, Vt., where I was visiting my son and his fiancée, who recently bought a house there. If you ever want to immerse yourself in the topic of sustainability and get a feel for how to market your environmental programs, I’d suggest a walking tour of Burlington restaurants.

It is nearly impossible to find a Burlington restaurateur, outside of some of the national chains, who doesn’t embrace the concept of sustainability and take every opportunity to tout their links to the local foodservice community. Menus and signage proudly state the efforts the restaurants’ staffs take to help preserve the environment and support the local economy.

Here is one quick example: On Sunday morning my wife and I went with Jeff and Alison to They Skinny Pancake, a little restaurant at the corner of Lake and College streets (just in case you find yourself there in the near future). As the name suggests, crepes of all types are the focus of the menu, which is presented to diners on a large, hand-written chalkboard above the order counter. (At The Skinny Pancake, you place your order at the counter and waitstaff deliver it to your table.)

There must be 30 or more items on the menu, divided into categories such as Savory, Sweet and Breakfast All Day. Each of the items is explained in detail, listing not only all the ingredients but from where they have been sourced. The apple cider is local, and the coffee is Vermont fair-trade certified.

In addition, on a side wall there is a map of Vermont, filled with pushpins that lead to strips of tape upon which is written the ingredients The Skinny Pancake buys that come from the town marked by the pin. Staff generally bus your table, but should you take it upon yourself to clear your place, make sure you place food scraps in the compost receptacle, not the trash bin.

There are many such examples in downtown Burlington, as well as the surrounding towns. We experienced something similar at dinner Friday evening at a little place called Our House, and I’ve seen it at other eateries during other visits. Burlington is an excellent example of what can happen when the local residents have a common philosophy and common goals.

About the Author

Paul King

A journalist for more than three decades, Paul began his career as a general assignment reporter, working for several daily and weekly newspapers in southwestern Pennsylvania. A decision to move to New York City in 1984 sent his career path in another direction when he was hired to be an associate editor at Food Management magazine. He has covered the foodservice industry ever since. After 11 years at Food Management, he joined Nation’s Restaurant News in 1995. In June 2006 he was hired as senior editor at FoodService Director and became its editor-in-chief in March 2007. A native of Pittsburgh, he is a graduate of Duquesne University with a bachelor’s degree in journalism and speech.

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like