The cooking at Reserve is highly original, driven by innovation and impeccable technique – and a commitment to restaurant sustainability. Restaurant waste is substantial, but Reserve is working to lower environmental impact by working with local farmers and producers, reducing single-use plastics, utilizing seasonal ingredients, avoiding waste, and more. Below are a few practices that confirm our commitment to restaurant sustainability:
1. Local Farmers and Producers
Our team works directly with local farmers and producers like Louise Earl Butcher, Motor City Seafood, Visser Farms, Superbloom Farms, and Green Wagon to reduce fuel consumption and costs. These vendors also utilize plastic crates to transport their product, cutting down on single use cardboard and plastic.
2. Reusable Products
Our team uses reusable lids for all food storage containers to reduce our longstanding reliance on plastic film wrap. We also do our best to limit single-use plastic items like straws, drink containers, and carry-out boxes. Instead we use compostable containers. These products are made from renewable resources instead of petroleum-based plastics.
Our team uses water-based enzymatic cleaning solvents to prevent harsh chemicals from entering our waterways, which are dynamic pieces of the wildlife-habitat puzzle. These cleaners are effective, but also environmentally friendly.
Our team uses produce in its full form and to its fullest potential. That means we pickle, ferment, and dehydrate as much as possible to maximize our yields and minimize our waste.
Luke and Claire, our executive chef and sous chef, are avid gardeners (check out our rooftop garden) who value rich, healthy compost. Organic waste, like coffee grounds, onion skins, tea bags, and more, is collected in reusable buckets throughout the kitchen and transported to their homes to create compost. If you’re local to Grand Rapids and looking to get into composting be sure to check out Wormies.
Our team recycles wine bottles, but also chooses to regularly work with winemakers who use sustainable farming practices that limit negative environmental impact. Many of these winemakers restrict the use of harmful pesticides and herbicides, utilize conscious water usage practices, hand-harvest to reduce carbon emissions, and use natural composts to eliminate the need for synthetic fertilizers. There are two vineyards who do this particularly well: Matthiasson Vineyards and Jo Landron. Matthiasson is one of the pioneers of sustainability in Napa Valley. Their wine is available by the glass at Reserve. Jo Landron is an iconic biodynamic producer in the Loire Valley that is also available by the glass at Reserve.
There are a variety of ways restaurants can work toward restaurant sustainability. Our team is by no means perfect, but we are conscious of our impact and do the best we can to create positive change. View Reserve’s menu here and then make a reservation.