…and sharing the news and information with the industry is part of the VSAG mission, from inside the restaurants to beyond our clients’ doors to their guests and customers.  Operating in an environmentally friendly way is inherent to successful restaurants Founding Farmers and Farmers & Fishers, both in Washington, DC, so whenever the request comes in for insight and industry knowledge on green restaurants, VSAG Principal Dan Simons is there to share what he knows, recognizing the importance of continuous education for the public  – and the hospitality industry  -  on making smart choices in operations, menu and environments that are important steps in keeping hospitality green.

A recent Restaurants & Institutions magazine feature highlighted the leading efforts of restaurants like Baja Fresh and Founding Farmers, to turn their best practices in operations and environmentally-friendly appeal more green and are recognized for their efforts to differentiate themselves for consumers and guests that are concerned with reducing their own environmental impact.

Last month, Dan served as a panelist at George Washington University with Women in Business to discuss Corporate Social Responsibility – a big topic with big leaders from Dupont and entrepreneurs all focused on maintaining good CSR VSAG is setting new – and realistic standards in the world of hospitality and will continue to share and lead by diverse and informed means.

Restaurants & Institutions magazine recognizes it, and so do VSAG’s clients – we’re a go-to expert for industry knowledge, experience and insight on how to grow a green restaurant – but more importantly, how to keep one going and use it as a model for the industry. VSAG Principal Dan Simons – our Green Guru – points out the “Good, Better, Best” steps for the magazine, emphasizing the “why” of going green, which invariably has an impact on the bottom line, but can also be used in creative ways to increase awareness among guests and employees.

Read the full article and see why VSAG client Founding Farmers is at the top of the list when it comes to “Best” green practices!

From Dan Simons, VSAG Principal, in Response to the December 7, 2009 article by Jane Black that appeared on the front page of The Washington Post:

We’re thankful to Jane Black for bringing such an important topic – sustainable agriculture and what it means to be a green restaurant committed to sustainable business practices – to the front page of The Washington Post. How much more important can this topic get for foodies and restaurateurs? Not much more, but we’re glad that there is focus on a successful business in Washington, DC, that is working to help American family farmers and pushing the envelope on a broad array of topics that go well beyond the superficial, easy topics. Read the rest of this entry »