Our Sustainability

We at the Little Grill are constantly trying to find ways that we can act responsibly with our current and future social, environmental, and economic resources. Here are some examples of things we have implemented so far:

  • Fair trade coffee and tea
  • Local produce seasonally/as often as possible
  • Organic products: ketchup, tofu, grains and rice, carrots for juice, pinto beans, salad mix
  • Dr. bronner’s fair trade soap in restrooms
  • Recycled thrift store t-shirts for some of our screen prints
  • Non-bleached paper products
  • Stevia natural sweetener available at tables
  • Natural sodas
  • Supporting other workplace democracy projects around the nation including the producers of our Session beer and Slingshot organizers
  • Dishwashing by hand to save on water and dependency on expensive technology,
  • Building a network with local producers of breads, jams, maple syrup, t-shirts, etc. to keep money invested in the local economy,
  • Organic, local music and opinions every Thursday night, not to mention home grown music every Friday night,
  • WE’RE WORKER OWNED!
  • Experimenting with food preservation and seasonal menus,
  • NO high fructose corn syrup needed to eat here,
  • Real maple syrup available for pancakes,
  • Free range chicken and eggs,
  • Free range grass-fed local beef,
  • Everything made from scratch,
  • Alternative proteins to help reduce meat consumption,
  • Bike racks out front to encourage petal powered customers,
  • Waste vegetable oil used to power vehicles,
  • Compost coffee grounds, egg shells and onion skins,
  • All leftover food waste used for compost at a local farm,
  • Support fundraisers regional environmental justice organizations,
  • Love,
  • Daily lunch specials designed to help minimize wasting leftover food,
  • Use of re-usable containers wherever possible instead of disposable (on our tables: sugar, jam, half&half, ketchup),
  • Buy and store in bulk to eliminate container waste (grains, beans, spices, etc.),
  • Re-use jam jars for smoothie glasses,
  • Thrift store coffee mugs,
  • Donate at least 5% of profit to charity yearly,
  • Recycled paper napkins,
  • Compostable to-go containers, straws, and cups!

… and the list continues to grow…