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| Bits + Bites Blog |
April 21, 2008
Green is Good
In this age of rampant greenwashing, it’s hard to know what to believe. Everywhere you turn someone has an eco, organic, sustainable party line—how can you tell the fakers from the real deal? But there’s one business in San Francisco that setting the standard for green business, and proving that it’s possible to be both successful and conscientious: Mixt Greens.
Dear Mixt Greens,
Thanks for not trashing the planet while
making us lunch. Love, us.
Courtesy of Mixt Greens.
This eco-gourmet business just opened a third location (in two years) a week ago (560 Mission St. 415-543-2505) and it, too, upholds the same standards as the first two: excellent organic ingredients, prepped and cooked to order, along with a commitment to sustainability that’s admirable. All three locations were built using renewable, recyclable and environmentally responsible materials; the interior is painted with zero-VOC paint; they have a state-of-the-art air filtration system for cooking exhaust; take out containers are biodegradable. In fact, it’s one of only eight certified green restaurants in San Francisco.
That’s all fine and good, I hear you saying, but how’s the food? Happily, chef Andrew Swallow, who holds a degree from the Culinary Institute of America, has found a way to make this eco-campaign taste mighty fine. Their big salads (and the build-your-own option) makes for some mightly fine midday eating, and we’re quite fond of the farmer sandwich, which combines irresistible burrata cheese with a bevy of vegetables, basil, aioli and balsamic reduction. Lettuce rock your world, indeed.
Dear Mixt Greens,
Thanks for not trashing the planet while
making us lunch. Love, us.
Courtesy of Mixt Greens.
This eco-gourmet business just opened a third location (in two years) a week ago (560 Mission St. 415-543-2505) and it, too, upholds the same standards as the first two: excellent organic ingredients, prepped and cooked to order, along with a commitment to sustainability that’s admirable. All three locations were built using renewable, recyclable and environmentally responsible materials; the interior is painted with zero-VOC paint; they have a state-of-the-art air filtration system for cooking exhaust; take out containers are biodegradable. In fact, it’s one of only eight certified green restaurants in San Francisco.
That’s all fine and good, I hear you saying, but how’s the food? Happily, chef Andrew Swallow, who holds a degree from the Culinary Institute of America, has found a way to make this eco-campaign taste mighty fine. Their big salads (and the build-your-own option) makes for some mightly fine midday eating, and we’re quite fond of the farmer sandwich, which combines irresistible burrata cheese with a bevy of vegetables, basil, aioli and balsamic reduction. Lettuce rock your world, indeed.
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