The Chapel Hill Restaurant Group is committed to sustainable practices and has received national recognition for its efforts.
Here are some ways we lead our industry in sustainable efforts:
Food Recycling
Compostable materials (food scraps, paper products) are collected throughout the restaurant, both in the kitchen and dining room, and sent to composting facilities in Greensboro. Through these efforts our restaurants have reduced their solid waste by 85%. Food waste that previously ended up in the landfill is now turned into mulched compost and into the earth.
Oyster Shell Recycling
Shells from Squid's Oyster Bar are collected and transported to a dedicated area at the Orange County Landfill and picked up twice a year by the North Carolina Coastal Federation. They are returned to the North Carolina coast and used to rebuild our state's oyster beds.
Compostable and Recyclable To-Go Products
Most of our containers and flatware are made of corn starch or sugar cane and are completely compostable. Other to go containers are made of recyclable materials.
Straws
Our restaurants provide straws only upon request. No single use plastic straws are used in our restaurants. Straws we provide consist of compostable materials.
Cooking Oil Recycling
our restaurants save used cooking oil, which is then collected and processed into fuel, rather than being dumped in the landfill.
LEED (Leadership in Energy and Environmental Design)
Both Mez and Page Road Grill are LEED certified restaurants, having met stringent requirements throughout the construction process. LEED requirements include use of locally produced and recycled materials, use of natural light for illumination and heating, energy efficient kitchen equipment, permeable materials for patio construction and many more environmentally friendly practices, along with ethical treatment of all employees and support of the local community.
