“Oxford Scene Goes Green”

Rachel Batten

http://www.youtube.com/watch?v=PQhNYjHpzCw

“Oxford Scene Goes Green”

Sustainability efforts continue to be a high priority in the city of Oxford. Businesses, community members and students have contributed to “Going Green,” over the past year.

One of the biggest contributors to making greener changes in Oxford has been several of the restaurants and bakeries around town.

“In the last year Boure’ has made several changes in not only how we recycle, but also the products that we order,” said Austin Sumrall, cook at Boure’.

Boure’ recently switched their Styrofoam to-go products to an eco-friendly, recycled cardboard to-go box. They also stopped using Styrofoam cups and now purchase cups that are made with a type of plastic that is produced from recycled corn.

“Through these minor changes we have completely eliminated the use of Styrofoam in our restaurant,” Sumrall said.

Other restaurants in Oxford have made the same changes with their to-go options. 208, Prime, Honey Bee Bakery, Bottle Tree, Snack Bar and Two Stick have eliminated Styrofoam from their restaurants.

“I have worked at Honey Bee Bakery for the past several months, and since I have started, we have always recycled and provided recyclable to-go products for our customers,” said Katie Hewes, employee of Honey Bee Bakery.

Establishments such as Honeybee Bakery, Bottle Tree, and Emileigh’s Bakery also continue to conduct “Greener” business by baking their products in store. This not only cuts back on fuel for delivery but also cuts back on toxins that are involved in delivery.

“Recently I have been more concerned with the choices that I make when finding places to eat and considering which restaurants are going green,” said Don Lazarus, Oxford citizen. “I notice when places have gotten rid of Styrofoam products and appreciate that. Little changes like that can help the environment tremendously.”

Supporting local farmer’s markets not only increases sustainability efforts, but increases the well-being of the economy in town. Several restaurants in Oxford have begun ordering vegetables, fruits and dairy products from local farmers.

This initiative also cuts back on fuel, and supporting the local farmers keeps them in business, which keeps the earth in a healthy rotation of production.

“Snack Bar buys their products from Vann’s Farm and Brown Family Dairy, both local establishments,” said Mitch McCauly, Snack Bar employee. “Doing this continues our efforts for a green business.”

Many restaurants in Oxford have also put a stronger focus on recycling in the past year, with not only their paper, glass and plastic products, but cooking oils as well.

“We recycle the plastic containers that many of our ingredients come in such as plastic and glass jars,” Sumrall said. “However, we also have a cooking oil vat located in the back of our store that we collect used cooking oil in. The oil is picked up and recycled at the end of every month.”

The future of Oxford’s restaurants looks good in regards to sustainability efforts. Recycling and cutting back on energy can significantly help the environment of the city of Oxford as well as beyond city limits.