RICHLAND COUNTY (WACH) -- Going green is not only a lifestyle, but a new way of doing business.“We realized we could do this on a cost-effective means and not have to pass on the cost to our customers,” says Zane Jackson, owner of Polliwogs.
Jackson has not only changed the name of his restaurant to Polliwogs formerly known as Icy's Sports Bistro, he's working to create an environmentally sustainable place to eat.
“We are using seasonal vegetables and contracted some local farmers in the area to grow the stuff for us.”
From what is served to how it's disposed, Jackson add everything is done with the motto “green and getting greener” in mind.
It’s estimated that a typical restaurant generates around 100,000 pounds of garbage per year, however, Polliwogs trying to change that figure.
“We have been keeping a weekly track of what our recycled materials are and the customers have enjoyed coming in every Friday to see what the updated number is," Jackson adds.
During the last three months, Polliwogs has recycled seven tons of cardboard, aluminum and glass.
Jackson says the restaurant has also eliminated all of its Styrofoam and is using to-go containers made from corn or sugarcane.
Statistics show 80 percent of Americans are concerned about the environment, and so going green can also help the dining industry earn green.
“You think they are embracing the right values , so you want to support them,” says Richland County councilwoman Valerie Hutchinson.
Although unveiling the restaurant's name and theme on Earth Day was not a coincidence, Jackson hopes it will help encourage others who may be thinking about going green either personally or professionally.
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