Since November 2015, we have composted 90% of our waste, including all food waste, paper products, coffee grounds, paper and plant-based plastic straws, paper napkins and non-plastic takeout containers. Over the past few years, we have averaged 37 yards of compost on a monthly basis, resulting in a 63%-66% waste diversion rate compared to the 56 yards of waste a month that goes directly to the landfill. However, that 56 yards is a compactor shared among at least three neighboring restaurants.
Every day, 500 million straws are used in the United States and many end up in our oceans. We offer paper or plant based plastic straws upon request. Our paper straws are made with food safe ink, biodegradable, and FDA approved, and they come in a recyclable cardboard box made from 80% post consumer recycled paper. Since switching, we've reduced our straw usage by 50%, from 40,000 per year to 20,000.
Visit strawlessocean.org to learn more.
Digital Wine List
By switching to a digital wine list and inventory management system, we have been able to reduce paper use by 26,000 sheets per year.
We used to offer bottled Fiji and Badoit sparkling. In 2016 we switched to an in-house nano-filtration system called Vero, eliminating the need to ship and throw away plastic and glass bottles. Unlike reverse osmosis, the nano-filtration process produces no water waste. It also allows us to offer high quality filtered water at a much more affordable price to our guests.
Recycled Pens & Paper
We buy pens made from 80% recycled PET material, giving new life to plastic bottles. Our menu paper, napkins, and business cards are made from post-consumer recycled paper. We use hand dryers in our restrooms to minimize waste. We have changed most of our reported over to digital formats, vastly reducing the need to print extra receipt copies and lengthy reports.
In 2017, we converted about 75% of our lighting to LED lights, greatly reducing our energy usage. We are in the process of changing over the remaining lights despite a number of challenges. We are also constantly reviewing our heating, cooling, and lighting systems in partnership with the city of Aspen & CORE program to make improvements. Since we have a 20-year-old business and we don't own our building, we face a number of impediments to effeciency, however we are working hard to accomplish what we can.
At Jimmy's we have made a commitment to continually evaluate our business and look for sustainable alternatives to the status quo. In 2016 we were recognized for our efforts by Tales of the Cocktail by being selected as one of five winners of their first ever Sustainable Spirit award.
If you'd like to learn more about our program, or if you have a restaurant or bar and want make some strides toward sustainability, please email firstname.lastname@example.org. None of what we do here matters unless we get you onboard as well.
We still have a lot of work to do.