Road to Completing the Sustainable Circle

How has this idea enhanced your club's operation, etc.?

we have all heard "Farm to table" but Fiddler's Elbow has been completing the circle for many years now to "Table to Farm". from leasing a commercial composter to provide excellent waste management capabilities for our kitchens, to removing single use plastics clubwide, using the most environmentally stable plastic alternatives, LOLIWARE, and being accredited by the Green Restaurant Association, we have turned our operation from a traditional, wasteful club, to an environmentally focused, sustainable operation.

How was this idea implemented, and what have been the club members' reactions?

while being an adaptation for some traditional and seasoned members, our current total membership is relatively enthralled by our commitment to become a green as our club can be.  our membership directors notes that over half of her prospects make comments on the importance of sustainability to them, and how it affects their decision. it is no longer an add-on fad, sustainability and environmental awareness is necessary in an industry like ours