मैडिसन स्क्वायर पार्क कंज़र्वेंसी के साथ जलवायु-सचेत खाद्य सेवा को प्रेरित करना

मैडिसन स्क्वायर पार्क कंज़र्वेंसी (MSPC), a nonprofit responsible for caring for the 6.2-acre green space at the heart of New York City that shares its name, is dedicated to nurturing its park’s ecosystems while simultaneously reducing carbon emissions and providing community leadership concerning the reduction of waste and consumption.

Located in Manhattan’s Flatiron and NoMad districts, the park welcomes nearly 60,000 visitors a day. 

Beloved for its rare Hamamelis collection (witch hazel trees), MSPC is dedicated to expanding their inclusion of a variety of plant species to not only provide a green oasis for visitors, but also to educate the public about the positive impacts of specific collections within the park and the greater community. The park also hosts various climate art programs and exhibitions, many of which are created with sustainable materials and focus on climate-friendly actions. The outreach of MSPC goes above and beyond to ensure that their conservation efforts do not end simply at the park boundaries, but extend into the community as well.

Green Dining Destinations

Madison Square Park Conservancy has been partnering since 2020 with surrounding NYC restaurants to make its neighborhood a designated “Green Dining Destination.” A Green Dining Destination is characterized by a total of 20 local restaurants that collectively sign-up and meet specified requirements set forth by the Green Restaurant Association (GRA) to become “Green Certified.” As stated on the GRA website, “Certification requires that restaurants take concrete steps to reduce their environmental impacts, and includes actions like eliminating single-use items, composting food waste, and reducing energy usage.”

Through the Flatiron NoMad Partnership, MSPC is able to connect with local restaurants. Emily Dickinson, Senior Sustainability Manager at Madison Square Park Conservancy, shared the process of the outreach campaign to the local community: “We start by sharing a marketing packet that includes the benefits restaurants can receive from participating. We invite restaurant owners or managers to meet with us one-on-one to learn more to stress the impact that joining could have on the community, and have held information sessions.” Emily explains that the restaurateurs then meet with the GRA to review certification standards and begin the process of certification. 

But what exactly are the benefits reaped from the certification for the restaurant itself? To name a few: decreased carbon footprint, decreased waste, water and energy usage, reduction in associated costs, inclusion in community events and materials to showcase their efforts, and an increased environmentally-conscious customer base. The relationship between MSPC and the restaurants continue beyond the certification process as both the MSPC and Flatiron NoMad host programs and events to serve their community. Emily notes that all restaurants are welcome into the program: “Any restaurant from a vegan taco truck to a steakhouse can qualify to become certified.” 

Becoming Green Certified

Becoming Green Certified comes with specific certification standards set forth by the GRA separated into categories of ऊर्जा, water, waste, reusables & disposables, chemicals & pollution, food, building & furnishing, और education & transparency. . There are 4 certification levels, defined by a one- to four-star rating system based on the accumulation of points for specific actions taken. The chart of this breakdown can be seen below. It is the intention of the GRA standards to serve as a transparent measure for each restaurant’s personal accomplishments while also measuring the additional steps they can take to better their sustainable practices. It is also possible for a candidate to receive one or more celebratory badges including near-zero waste, clean chemicals, vegan, vegetarian, sustainable seafood, or SustainaBuild^TM.

Digging Deeper Into The Standards

The Energy Standard is broken down into categories of Heating/Cooling/Ventilation, Water Heating, Lighting, Kitchen Equipment-Cooking, Kitchen Equipment-Refrigeration, Annual Maintenance, Miscellaneous, On-Site Electricity Production, and Renewable Energy Credits. The points earned in this standard range from 1 (for attributes like storm windows, ceiling fans, and infrared charbroilers) all the way to 380 (for on-site renewable electricity generation/solar, wind).

The Water Standard is broken down into categories of Recycling, Waste Reduction, Food Waste Diversion, Food Waste Reduction, and Education & Training. The points earned in this standard range from 1 (for attributes like high efficiency urinals, dual flush toilets, and rain gardens) to 17.5 (for waterless woks).

The Waste Standard is broken down into categories of Landscaping, Kitchen, Restrooms, and Other. The points earned in this standard range from 0.5 (for attributes like double-sided printers, furniture donation, and bulk packaging) to 20 (for food waste reused as animal food).

The Reusables & Disposables Standard is broken down into categories of Limiting Disposable Waste, Reusables, Paper Disposables and Reusable Alternatives, Additional Disposables and Reusable Alternatives, and Compostable Disposables In A Closed Loop Waste Stream. The points earned in this standard range from 0.25 (for attributes like refilled or recycled ink cartridges, disposables made with 100% total recycled content, and disposables that meet a bleaching requirement earn the GreenPoints™ of the highest eligible tier) to 100 (for Fast Casual/Fast Food 100% Reusables for FOH Items).

The Chemicals & Pollution Standard is broken down into categories of Site Selection, Stormwater Management, Light Pollution, Transportation & Petroleum Reduction, Chemical Reduction, Pest Management, and Chemicals. The points earned in this standard range from 0.5 (for attributes like buildings located ¼ mile from the bus line, having on-site showers, and having a scooter station located ¼ mile away) to 25 (for brownfield redevelopment).

The Food Standard is broken down into categories of Vegan and Vegetarian Menu Options, Local Food, Sustainable Seafood, and Sustainable Food & Beverage. The points earned in this standard range from 1 (for attributes like greens/herbs grown on-site, local food sourced within 300 miles, and USDA certified organic foods) to 100 (for percent of entrees and food items that are vegan).

The Building & Furnishing Standard is broken down into categories of Furnishings, Fabrics and Merchandise, Coatings & Adhesives, Interior Building Materials, and Construction Items. The points earned in this standard range from 1 (for an attribute like up to 50% recycled paints and coating) to 8 (for reused or salvaged furniture, staff apparel, and merchandise).

The Education & Transparency Standard is broken down into categories of Education and Transparency. The points earned in this standard range from 0.5 (for an attribute like posting on social media about a certification or recertification) to 5 (for 90% of staff members being Green Restaurant Accredited Employees).

Who Has Become Green Certified With MSPC?

आज तक, एमएसपीसी ने नौ रेस्तरां को प्रमाणन प्राप्त करने में मदद की है: स्कार्पेटा, बारकेड, हनीब्रेन्स, ब्लैकबार्न, रेज़डोरा ओस्टेरिया एमिलियाना, हॉक्समूर, अमेरिकन कट, बॉम्बे सैंडविच कंपनी, और शेक शेक साथ तरालुची ई विनो उन्हें प्रमाणीकरण के मार्ग पर सूचीबद्ध किया जा रहा है। 

टेकअवे और अगले कदम

ग्रीन रेस्टोरेंट एसोसिएशन के सीईओ और संस्थापक माइकल ओशमैन ने कहा, "'यह महत्वपूर्ण है कि हम इस उद्योग को पर्यावरण की दृष्टि से टिकाऊ बनाने के लिए इन सभी श्रेणियों को संबोधित करें,' ओशमैन ने कहा। 'मुख्य बात जो गायब है, वह यह है कि इन मुद्दों को अभी संबोधित करना कितना महत्वपूर्ण है, इसकी तीव्र भावना है। रोमांचक खबर यह है कि हमें भविष्य की किसी तकनीक का इंतजार करने की जरूरत नहीं है। हम अभी से रेस्टोरेंट की मदद कर रहे हैं।'" 

अपशिष्ट और उत्सर्जन को कम करने के लिए रेस्तरां और विक्रेताओं के साथ काम करने के लिए सबसे पहले अपने आस-पास के रेस्तरां और अन्य खाद्य विक्रेताओं से संपर्क करना महत्वपूर्ण है। साथ में, आप फिर काम करने के लिए लक्ष्य निर्धारित कर सकते हैं। यह ध्यान दिया जाता है कि किसी भी लक्ष्य को प्राप्त करने के लिए रेस्तरां की दैनिक दिनचर्या में स्थिरता प्रथाओं का कार्यान्वयन आवश्यक है। एकल-उपयोग अपशिष्ट को कम करना, खाद बनाना और स्थानीय खरीदना कुछ ऐसे विचार हैं जिनसे सही तरीके से शुरुआत की जा सकती है!

यदि आप एक क्लाइमेट टूलकिट संस्था हैं जो उत्सर्जन और अपशिष्ट को कम करने के लिए विक्रेताओं के साथ काम करने में रुचि रखते हैं, तो कृपया एमिली डिकिंसन से संपर्क करें edickinson@madisonsquarepark.org. अतिरिक्त जानकारी यहां पाई जा सकती है यहाँ और फ्लैटिरॉन नोमैड में पूर्ण विपणन सारांश योजना.

सूत्रों का कहना है:

• https://madisonsquarepark.org/
• https://madisonsquarepark.org/park/conservancy/
• https://madisonsquarepark.org/community/news/2022/08/transforming-the-neighborhood-into-nycs-first-green-dining-destination/
• https://www.dinegreen.com/certification-standards
• https://flatironnomad.nyc/wp-content/uploads/2023/02/FN-MSPC-Green-Dining-Destination-Marketing-Summary.pdf