Word: deibel
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Dates: during 2000-2009
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...Winthrop Street, UpStairs on the Square co-owner Mary-Catherine Deibel said that her restaurant is always on the lookout for ways to implement environmental practices. The establishment—known for its eye-popping girly décor, well-reviewed dishes and high menu prices—is a member of the Green Restaurant Association, a national non-profit organization that promotes sustainability in the industry...
...Besides ongoing efforts to use local produce and reduce energy usage, UpStairs began offering in-house filtered water last month as an alternative to the imported water it usually serves. Bottled water is still offered on the menu, but Deibel said the response to the filtered water alternative has been “very positive...
...Deibel said that the restaurant’s eco-consciousness stems mostly out of a genuine concern for the environment, but that the establishment’s green status also motivates the staff and the boosts business. “People like to eat in places that are responsible,” she said...
...Many of its environmental initiatives—such as purchasing new energy-efficient equipment or compact fluorescent light bulbs—may not be profitable at first, but Deibel said that those measures save money in the long run due to decreased energy usage over time...
...Mary Catherine Deibel of UpStairs on the Square said that “little by little,” the restaurant is working to reduce energy usage, and hopes to begin composting this year...