Here is a working list of my favorite restaurants that are vegan, vegan friendly, and places that are just darn delicious but require some special ordering in the Phoenix area. I’m looking for more places in the downtown area. Any suggestions? Any favorites I didn’t include on the list?

Do you know where your food is coming from? Food Inc is a fascinating and disturbing look at where our food in the US comes from. You’ll definitely not look at food the same again. http://www.foodincmovie.com/

Click here to find a showing at Harkins Camelview in Scottsdale.

Finances are tight for most people, enough said on that, but if you are looking for some help eating healthier, in a more eco-friendly way and have a bit of cash to burn there is a really cool service available. I am shocked at how affordable the pricing is for a personal chef! The thought never even crossed my mind in the past other than perhaps the fleeting delusion of my grandiose future as a kid. When I heard about Ripe Personal Chef services I was really impressed with their commitment to quality ingredients, particularly organics and the availability of vegan coaching and vegan menus. Who knew?? Organic farming and avoiding meat and dairy in your diets helps eliminate waste and toxins in the environment, and in your own system, so it is all around a healthy idea but some folks need a little guidance. It is hard to make a change and it sounds like this service can help you with that transition. I decided to contact Chef Stephanie Heller for some quick info on how and why she/her business is committed to the environment, here is what she had to say:

What are you doing to make your business more environmentally friendly? Why?

I strive to make my business more environmentally friendly everyday. I buy local organic produce whenever possible. I make suggestions to clients where to shop and how to reduce waste. I use re-usable containers and recycle any product packaging I can. It is important to me to be more aware of my surroundings and appreciate everything in nature not just use and abuse the environment but work with it and help in anyway I can.

She has some flexibility around Valentines’ Day – how cool would a home prepared chef-quality, organic meal be for you and your sweetie? I love it! She provides service to most places in the valley so check out her website and see if your area is an option. Also, she has entirely vegan menus available as well as really great sounding omnivorous or vegetarian ones. I am so glad that this Chef is out there spreading the word about healthy eating, for individuals sake, and for the sake of our environment. Go Chef Steph!

After a fire tore through ASU’s Memorial Union last year the whole 2nd level had to be renovated and part of that renovation includes a new eco-friendly cafe. We haven’t been there yet, but once we do we’ll be sure to write up a review. Here’s some information about this new cafe from their website.

Engrained is designed as an educational food experience demonstrating how a restaurant operates focused on sustainability & environmental stewardship utilizing local, organic, humane and fair-trade foods.

Engrained is as much about the experience of dining as the food itself served in a fast-casual dining atmosphere, rather than fast-food or grab & go. The idea is to stop into Engrained for a casual lunch to step-back from the business of campus life. Engrained is designed as an educational food experience surrounding sustainability and environmental stewardship with a focus on what we are making, the ingredients used and how it is handled. In turn, the menu will change daily with a key focus on seasonal foods from the area. There is a focus on healthier eating based on seasonal fresh fruits & vegetables, vegan and vegetarian options, local meats and dairy etc. We are also partnering with the ASU by harvesting items such as produce, herbs, citrus and dates.

The restaurant also features environmentally responsible construction utilizing renewable resources and Energy Star appliances where possible. Built in the same footprint as the Maricopa Café on the upper-level of the Memorial Union, Engrained features a new layout with center-island where customers can dine and watch meals prepared and cooked in hearth oven, hip look and relaxing vibe.

Check out their site here for more information and their menu

Photo by: Majiscup

Corn plastic or PLA (polylactic acid) cups, utensils, and packaging have been popping up everywhere and I have been curious how they stack up against conventional plastic. It seems obvious that plastic made from corn would be more eco-friendly right? I did a little research and compiled a list of PLAs green pros and cons.

Pros:

• Manufactured from corn starch, a renewable resource.
• Biodegradable, breaks down into mostly carbon dioxide and water.
• Compostable, 6-12 months in a home composter (Many people are reporting that they will not compost in a home composter), 1-6 months in a commercial composter. Longer for heat resistant utensils. Once composted it is indistinguishable from the other compost.
• Does not emit toxic fumes if incinerated.
• Does not leech chemicals into food or soil.
• Freezer safe.
• Can handle hot items up to 120F (200F for utensils).
• Looks, feels, handles just like plastic.
• Is inexpensive.

Cons:

• Is not recyclable, must be kept separate from plastic.
• Few commercial composting facilities (113 in U.S.), only 1/4 of which accept residential materials.
• Commercial Composters use Microbes to break down organic material. Large amounts of PLA in a composter would cause problems because it breaks down into lactic acid which is wetter and more acidic. They can break this down but it requires more oxygen for the microbes to consume. Commercial Facilities would have trouble providing enough oxygen for large amounts of PLA to breakdown. Anaerobic digesters would not have the same problem.
• It is estimated that in a landfill PLA will take anywhere from 100 to a 1000 years to biodegrade.
• Typically made from genetically modified corn and usually not organic.
• Diverting corn away from the world’s food supply.

To me the cons don’t seem too bad considering plastic can’t be composted, takes longer to decompose in a landfill (starts decomposing after around 700 years), and can leech chemicals into food and the soil. Overall I think PLA is a pretty good substitute for disposable plastic cups, utensils, and packaging.  What do you think? Any more pros and cons?

edit: Lots of good comments made and a few saying that perhaps these are not as eco-friendly as their manufactures want you think. See comments for details..

For more in depth information check out these links:

• Corn Plastic to the Rescue
• Information on bioplastics