Scanning the Supermarket and Restaurant Horizons

Scanning the Supermarket and Restaurant Horizons

When the word green is in a restaurant’s name, sustainability had better play a significant part in that diner’s culinary story. After all, when patrons visit a green restaurant, they expect a dining experience in an environment that exudes green and supports sustainable principles.

Thinking Sustainably, Living Responsibly

Thinking Sustainably, Living Responsibly

"Our collective behaviors are harming the world faster and more destructively than we ever imagined possible. Still, we must strive to be environmentally and socially responsible and engage in sustainable practices to give ourselves and all other living species a long-term chance to thrive."

Local buzz: Yaupon tea takes the Asheville stage as a native source of caffeine

Local buzz: Yaupon tea takes the Asheville stage as a native source of caffeine

Craft beer may be the star beverage in Asheville, but many would argue that this is a city fueled by caffeine. Independent coffee shops are thriving, Ashevilleans know their baristas as well as their bartenders, and the number of local coffee roasters is steadily growing.

So, what if we could source our caffeine buzz from a plant that grows regionally, or even right here in Western North Carolina?

State of the Art Sustainability

State of the Art Sustainability

"When patrons dine at a green restaurant, their standards are raised. They expect locally sourced, natural, organic and sustainably raised foods. And they want a dining experience in an environment that exudes green and supports sustainable principles. The Green Sage Café in Asheville, N.C., embraces this challenge with a green vision that permeates every facet of their operation."

Eat Well Heroes: Randy Talley at Green Sage Cafe

Eat Well Heroes: Randy Talley at Green Sage Cafe

This week, we're highlighting Randy Talley, co-owner and president of Green Sage Cafe, which has three locations in Asheville, NC. Going local is central to the Green Sage philosophy, with local ingredients and even local energy harvested from solar panels and wind farms lowering the environmental impact of their menu and lighting alike.

GMOs: Yes or no? Local restaurants seek to meet demand for non-GMO foods

On April 27, Chipotle Mexican Grill became the first national restaurant chain to ban genetically modified ingredients from its menu. But while the company has made headlines across the U.S. for its bold stance against the industry’s claim that all food is created equal, many Asheville restaurants have been waging a much quieter war of their own for years.

Green Sage Displays Impeccable Judgement in Restroom Design

Green Sage Displays Impeccable Judgement in Restroom Design

This restroom is beautifully appointed. Green Sage has gone out of their way to make this a sophisticated and stylish room with high end tile, dividers, and counter tops. They should be applauded for their sense of style and taste. We’re applauding them right now with a very high score. 

Green Sage switches to clean energy to power its restaurants

Green Sage switches to clean energy to power its restaurants

Green Sage Cafe has announced that 20 percent of their power at all three restaurant locations will be sourced from pollution-free electricity through a partnership with national Clean Energy provider, Arcadia Power.

Hidden Chocolate

Hidden Chocolate

"Chocolate made my mom perspire. But she kept eating — and making it — anyway.  She even let me  (what was she thinking?) eat her chocolate sauce on pound cake for breakfast. So, eating chocolate morning, noon and night is not a stretch for me — or, it turns out, for my fellow Ashevilleans. We have our cacao fortresses — the French Broad Chocolate Lounge, the Chocolate Fetish and Chocolate Gems — but our sweet town also harbors countless hidden chocolate sanctuaries."