Farm to Fork Picnic, May 2010 - article in Durham Herald Sun

Arthur Gordon, Chef/Owner, wins 'Green Business Leader of the Year' Award from the Triangle Business Journal 2009

Since opening in 1975, the Irregardless Café has been a leader in Environmental Sustainable Practices:

Original Building:

• Was built with recycled materials
• Original furniture recycled
• After the 1994 fire, designed new building to recyle original materials

Recycling:  performed before mandated by the city

• Cardboard & office paper
• Glass: wine & beer bottles
• Metal: food & beverage cans
• Plastic: beverage, food & cleaning product containers
• Ink & toner cartridges
• Composting of some of the kitchen’s organic waste  

Save on Pollution by:

• Purchasing bulk & reduced packaging
• Use concentrated & reusable products
• Use biodegradable, post consumer recycled, and chlorine free disposable paper products
• Grease Trap 

Organic & Local Food:

• Shop at local farmers market
• Use organic produce when ever available
• Herb garden next to kitchen
• Bread and dessert flour from Lindley Mills in Graham NC, since 1975
• Vegetarian & Vegan menu since it opened in 1975.  Additional proteins: seafood, poultry, beef & lamb added to menu over the years.
• Meat & dairy products are free of antibiotics, added hormones and other drugs
• Fish & Seafood eco-friendly and healthy to eat
• Coffee organic, fair-traded and shade grown 

Energy & Water:

• Energy efficient appliances
• Proper maintenance of appliances to keep energy costs down
• Water conservation – toilets and dishwashing units 

Community Support

• Founding member of the Interfaith Food Shuttle – supporting restaurants
• Regular donor to homeless shelters

Sustainable Receptions

May 2009 Farm to Fork Summit on creating a Sustainable Food Economy CEFS

April 2009 City of Raleigh Enviromental Awards

April 2009 Planet Earth Celebration on Earth Day

Sept 2008 Judy Wicks of the White Dog Cafe, Philadelphia CEFS

Nov 2007 Anna Lappe, co author with Frances Moore Lappe  CEFS