Where we do business is as important as what we do. Being a part of the renaissance of downtown means we must be sustainable, locally driven & mindful of where we are and the footprint we leave behind.
Within the restaurant we are incredibly conscious of our operations and practices. All of our equipment is eco-friendly, energy efficient and was purchased from local suppliers. We use compostable, biodegradable containers and cutlery for take-out. Our cleaning products are natural and biodegradable. Our suppliers are aware of our purchasing desires and they are knowledgeable of their own carbon footprints.
We repeatedly lower our offsets through our recycling programs of paper, cardboard, plastic, metal cans, and every glass container. We produce all of our food in-house and make a collective effort to compost almost all of our waste. The kitchen and bar both have compost buckets, saving over 200 litres of compost a week. Our fryer oil is picked up and used for fuel and chicken feed. We even re-use our kitchen paper for server note pads. This year we reduced our lighting consumption by 91% just by switching the front-of-house incandescent light bulbs to LED lights. Honestly, it is unbelievable the impact our team @ TCP is making.
Last year we were nominated for Earth Day Canada’s Small Business Hometown Heroes Award.
To offset our carbon footprint, we felt planting trees was a natural fit since we burn wood in our smoker & we live in the forest capital of BC. So we got involved with the McPhee Creek Afforestation Project – an awesome initiative where we get to start a brand new forest just 20km north of town.
This project is managed by Borealis Carbon Offsets Ltd. This company analyses our operations, our recycling/composting efforts & our energy consumption – and then they suggest the number of seedlings we need to purchase to offset our carbon footprint. It’s absolutely terrific way for us to nurture a forest as young as we are.
To learn more about this project please see the McPhee Creek Afforestation Project