1006 Morton Street
Baltimore, MD 21201
410.576.9131 | RW1haWw=
February 18 2008
Green Restaurant Association
The Green Restaurant Association (GRA) is a national non=profit organization which provides research, consulting, education, marketing and community organizing services to restaurants and a variety of other food service companies. Their mission is to "create an ecologically sustainable restaurant industry." The organization was recently highlighted in a New York Times article titled "Going Out to Eat, but Staying Green" that discussed local NY eateries that had greened their operations.
Guidelines for meeting membership in the association are all based around environmental stewardship, education and indoor health considerations and include criteria such as:
For more information and listings of participating restaurants please visit the Green Restaurant Association website.
Recent Posts
Reimagining Harborplace to Create Space for Both Private Development and Expanded Public Space » Lawyer's Mall Reconstruction Progress » Confronting the Conventions of Customary Practice » Reconceived Facades: New Roles for Old Buildings » Ivy Bookshop Opens for Business! »
Categories
Yellow Balloon Baltimore » Products + Technology » Industry + Practice » Other » Architecture »
Links
Organizations
- USGBC Baltimore Regional Chapter »
- AIA - American Institute of Architects »
- USGBC »
- The Walters Art Museum »
- Green-e »
- Center for Building Performance and Diagnostics (CMU) »
- Green Globes »
- Prefab Lab (UT) »
- Center for Sustainable Development (UT) »
- Architecture 2030 »
- Bioneers »
- Street Films »
- FreeCycle »
- Chesapeake Bay Foundation »
- Archinect »
- BD Online - The Architects Website »
- National Wildlife Foundation »
- Natural Resources Defense Council »
- Overbrook Foundation »
- Merck Family Foundation »
- Ecology Center »
- New Building Institute »
- Neighborhood Design Center »
- The Leonardo Academy »
- ZigerSnead Architects LLP »
- The Rocky Mountain Institute »
- Urban Habitats »
- ACORE - American Council on Renewable Energy »
- Parks and People Foundation of Baltimore »
- Open Society Institute of Baltimore »
- Natural Capital Institute »
- Passive House US »
- Svanen Miljomark »
- Green Restaurant Association »
- Rocky Mountain Institute »
- Green Exhibits »
- Green Roundtable »
- John Elkington - SustainAbility »
- SustainAbility »
- Building America »
- Endangered Species Program - Fish and Wildlife Service »
- Congress for the New Urbanism »
- Urban Land Institute »
- Cool Roof Rating Council »
- Montgomery County (MD) Public Schools Green Building Program »
- National Institute of Standards and Technology Software »
- Scientific Certification Systems »
- Community Greens »
- CBECS »
- CASE - Center for Architecture Science and Ecology »
Interesting Sites
- The Ecologist »
- Treehugger »
- Grist »
- WIRED »
- Planet Architecture »
- MiljoBloggAktuellt - Environmental News Blog (Swedish »
- Sustainable Design Update »
- Eikongraphia »
- World Architecture News »
- The Cool Hunter »
- Design Center »
- ZEDfactory »
- Architen Landrell Associates Ltd. »
- Environmental Graffiti »
- businessGreen »
- Best Green Blogs Directory »
- Groovy Green »
- EcoGeek »
- Urban Ecology »
- Locus Architecture »
- Urbanite »
- A Daily Dose of Architecture »
- Adaptive Reuse »
- Audacious Ideas »
- Big Green Me »
- NOTCOT »
- Sustainable Baltimore »
- Thoughts on Global Warming »
- Green Maven »
- WorldChanging »
- Go For Change »
- Building Green »
- Home Energy Magazine »
- Home Energy Blog »
- FEMA Map Service- Federal Emergency Management Association »
- Architectural Graphic Standards »
- E-Wire »
- Post Carbon Cities »
- Alt Dot Energy »
- Whole Building Design Guide »
- B'more Green »
- EJP: Environmental Justice Partnership »
- Baltidome »
- OneOffMag »
February 24th, 2008 at 8:27 PM
Stephen Snow
I am a hospitality student at East Carolina University and my group is in need of some advice. We are currently in a project where we take an existing restaurant and convert it to a make it a more flowing and green property. I am sending this e-mail to see if you have any ideas that we can use for such topics as wastewater, trash, lights, HVAC, and anything else that you feel might be a good idea. Please e-mail me back with some ideas or interest you are willing to share with us. Your help is greatly appreciated and thank you very much. We look forward to making our new restaurant idea as green as possible and still provide great food and service.