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GREEN IS GOOD
Some local restaurants embrace environmental responsibility.
WRITTEN BY HEIDI BETHEL
PHOTOS BY CHRIS HOLLOMAN AND COURTESY OF BATCH CUPCAKERY
Recycle bin. Check. Organic, local ingredients. Check. Biodegradable cleaning products. Check.
In the grand scheme of things, many of us in the Reno-Tahoe area are continuing to become more environment conscious. But, there are a few standout business owners achieving greatness in their efforts to be green.
Piece of cake
Anne Archer, owner of Batch Cupcakery in Reno, started the process years ago when she opened up shop in Squaw Valley.
“It was becoming a thing, but I did it because it’s personal to me,” Archer says. “I felt there’s so much waste and I was tired of going by restaurants with dumpsters jam-packed full.”
By being diligent and training her employees (many of who also are family), Archer instilled good habits from the get-go that were echoed in her second Batch Cupcakery in Reno’s Midtown area. She proudly posts U.S. Green Business Certification at both locations.
“There are certain standards you have to meet,” Archer explains. “Seventy-five percent of our employees have to ride share, and waste must be [less than] minimal.”
With a few creative solutions and thorough recycling, Archer has reduced the waste from each location to less than two bags of garbage each day.
“Everything is either composted or used up,” she says. “And, all of our packaging is recyclable. Our cupcake boxes look like plastic but actually are sugar, and we use bamboo forks and knives.”
Archer also sources all of her ingredients within 300 miles of the bakery, and she uses mostly organic, fair-trade products in her cupcakes.
Electrified savings
Like Archer, business owner Thomas McCarthy is mindful of how energy consumption affects the environment at Bite Restaurant and Bar in Incline Village. He and his wife, Brooke, continually make changes such as switching to LED lighting as well as temperature and timing control on the exhaust system, and using dimmer switches and motion detectors in storage rooms.
“We look at it as a responsibility of ours as business owners,” McCarthy says.
For guidance, McCarthy worked with green business certification programs such as those offered by Keep the Sierra Green, Green Restaurant Association, Waste Not, and LEED building certification by the U.S. Green Building Council.
“These programs provide valuable tips and actively certify,” McCarthy adds. “We chose to get our certification initially as a way to green our business. Now we uphold the standards. We are conscious of things we can control and are proud to help the environment in our efforts.”
Heidi Bethel is a big fan of the paleo cupcake at Batch Cupcakery and has the cutest nephew, Trace, whose grandfather fondly refers to him as Compost Man in his efforts to keep the family cautious about garbage.
Resources
Those interested in receiving a green-business certification may contact Anne Archer, owner of Batch Cupcakery in Reno. She is a green certified agent and is able to certify businesses for green compliance. For details, visit http://www.Artisangreen.org
For details about green-certified businesses in the area, visit:
Keep the Sierra Green: http://www.Keepthesierragreen.org
Green Restaurant Association: http://www.Dinegreen.com
U.S. Green Building Council: http://www.Usgbc.org/leed
U.S. Green Business Certification: http://www.Usgreenbusinesscertification.org
Waste Not: http://www.Yourtahoeplace.com
RECIPE
Matcha Green Tea Cupcakes
(courtesy of Anne Archer, owner of Batch Cupcakery in Reno. Makes 12 cupcakes)
“We call these ‘Green Peace,'” says Archer. “They’re vegan, too!”
1½ cups organic flour
1 cup raw cane sugar
1 teaspoon baking soda
½ teaspoon sea salt
¼ cup Matcha Green Tea Powder
½ cup canola oil
½ teaspoon Madagascar vanilla
1 tablespoon apple cider vinegar
1 cup water
Preheat oven to 325 degrees F.
Whisk dry ingredients first in large bowl. Add wet ingredients and stir well. Spray cupcake pan with olive oil spray and add cupcake baking liners. Fill each liner to top with batter. Bake for 21 minutes.
Frosting
1 cup vegan butter (such as Earth Balance)
2 teaspoons Madagascar vanilla
¼ cup Matcha Green Tea Powder
½ cup organic hemp milk
8 to 10 cups confectioner’s sugar
Blend until thick and creamy. Scoop into piping bag with star tip and pipe on top of cooled cupcakes. Delicious!
