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A Peek into Green Restaurant-ing

Well, as if there isn't enough to learn within the context of designing a school building and curriculum, I have taken on another position at a new restaurant set to open at the end of October in Union, NJ that will be Farm to Table.

The restaurant is called Ursino, paying homage to it's historic neighbor, Liberty Hall Museum, that originally used that name. It is being constructed within some vacant space in the STEM building of Kean University.

Although I am not a sustainability consultant within the context of Ursino, my position as a Hostess is giving me incredible insight on restaurant operations, union county food systems, and the cost effectiveness of balancing local, organic and sustainable.

I have not yet been able to narrow in anyone who can knowledgeably speak to the sustainable design aspects of the physical restaurant; but, being food people, I have learned a lot about the sustainable food aspect.

Under the guidance of executive chef Peter Turso, the restaurant is aiming to earn Green Restaurant Certification. They have made a guarantee that 70% of their food will be local, which they define as sourced within 100 miles. Many items will be grown less than 500 feet from the property, within the boundary of Liberty Hall's gardens.

The expansive liquor selection features organic, local, biodynamic, and or sustainably achieved wines, beers, whiskeys, etc. Several large bee boxes near the gardens not only encourage constant pollination, but will create honey for the restaurant's use.

Scraps created during food and meal preparation will be composted- covering most of the food cycle within the restaurant.

Some things I would like to see: more descriptions and stories about where the food came from, what practices are being utilized to get food, and how much intent went into the design of the restaurant.

Furthermore, in my interview I was told the restaurant would not initially be composting the meal remains. But, since Ursino is uniquely within Kean's property, they should be able to gain access the the University's rocket composter- which can digest meats, bones, and cheeses in addition to traditional 'green' matter. I hope they reconsider, since eliminating food waste could eliminate almost the entire footprint of the restaurant!

I invite readers, friends, family, and foodies to make a reservation and try out this Contemporary-American menu and judge for themselves how good green can taste!


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