Some businesses are launched because of or based on a model of sustainability. Others are, in their lifetime, defined by their focus on and commitment to sustainability.
Others, like Seattle’s Metropolitan Grill, just “do sustainability” like they set a table, greet a customer or make a meal; sustainability is simply a part of their day-to-day business.
Without hesitation, Executive Chef Eric Hellner humbly shares how the Metropolitan Grill has practiced sustainable sourcing and recycling simply because it makes sense as a part of their business model. From buying organic, local berries to sourcing local meat and dairy products to composting their food scraps, “it’s just the right thing to do for our customers and for our business,” according to Hellner.
Recycling food scraps, to Hellner, not only makes business sense but he says that the system is easy to implement and maintain. “We just do it,” he says. Chef Hellner’s staff is dedicated to menu development, making fabulous food and providing phenomenal service. In order for a recycling program to be successful for the Metropolitan Grill, it has to be simple and easy to maintain. Chef Hellner says that their organics recycling program is so simple that it doesn’t utilize staff resources to make it work. It simply happens.
The restaurant does not define itself by its sustainability efforts but, as an outsider looking in, it is clear to see they are doing a phenomenal job.