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Press Release, April 2012
FOR IMMEDIATE RELEASE
Contact:
Michael Oshman Green Restaurant Association
P: 617-737-4425 michael.oshman@dinegreen.com
The Grey Plume Now the Greenest Restaurant in the Country
Restaurant Retakes the Title of Greenest Restaurant Again
Omaha, NE - 3/23/2012 With an impressive 126 Environmental Steps and 381 GreenPoints, Grey Plume is now America's Greenest Restaurant. Grey Plume is also the only 4 Star SustainaBuild Certified Green Restaurant. It has the most GreenPoints of any restaurant in the country. A few months ago, Grey Plume briefly lost the title to Uncommon Ground in Chicago, which has 366 GreenPoints. But, just this past week, when Grey Plume was going through the annual recertification process, with all of its original and new environmental steps, Grey Plume racked up 60 new GreenPoints, putting it in the position of once again being the Greenest Restaurant in the country.
"There is a fun competition going on between the 4 Star Certified Green Restaurants in the country to be the Greenest," says Michael Oshman, CEO and Founder of the Green Restaurant Association. "We are proud of Grey Plume's accomplishment. Even at their very high environmental level, they have chosen to continuously improve. If all 1 million restaurants in America followed Grey Plume's lead, we would truly have cleaner air, safer food, and a more sustainable energy use."
"All of us at The Grey Plume are proud of our recent accomplishments in our sustainability practices. We continually strive to improve ourselves on a daily basis, and are motivated and inspired by the efforts of our fellow Green Certified Restaurants. Great results can be achieved if we all share our stories and work together responsibly."
Just the Green Facts:
To See Grey Plume's Detailed Green Label and all their environmental steps, click on: http://dinegreen.com/customers/featured.asp?ID=REST10888
About Grey Plume
The Grey Plume proudly prepares seasonally-driven, contemporary cuisine from locally-grown produce and livestock. We are devoted to creating innovative cuisine on the forefront of modern culinary art, while also maintaining traditional culinary roots in showcasing the food source and practicing a no-waste attitude in every aspect of the restaurant's operation. Guests will enjoy an experience that is at once reminiscent of other experiences in other times and places and a new and deep exploration of their own contemporary milieu.
