Belleair Grill and Wine Bar is the First Certified Green Restaurant™ in Florida

PRLog (Press Release) – Apr 12, 2008 – The Belleair Grill and Wine Bar became a Certified Green Restaurant™ on March 31, 2008. Leading the eco-friendly charge, the Belleair Grill and Wine Bar achieved certification of green status upon implementation of environmentally-friendly practices in accordance with the Green Restaurant Association’s rigorous guidelines.

As part of the initial certification phase, the Belleair Grill and Wine Bar is now Styrofoam-free and took four additional steps in an effort to reduce its environmental footprint and increase sustainable practices including:

1.   Recycling: Comprehensive System
2.   Biodegradable Disposables: To-Go Containers
3.   Biodegradable Disposables: Ecotainers for soup and coffee
4.   Water Efficient Property: Low-flow Spray Valves and Faucet Aerators

The Belleair Grill and Wine Bar will continue to meet the marks provided by the Green Restaurant Association by implementing four new environmental steps per year.

The Green Restaurant Association (http://www.dinegreen.com) assesses each restaurant’s existing sustainable practices and then creates an individually-tailored plan to guide each establishment to become a Certified Green Restaurant™.  “The Belleair Grill and Wine Bar is the first restaurant in Florida to become a Certified Green Restaurant™,” says Michael Oshman, executive director of the Green Restaurant Association. “They should be proud of their accomplishment, and we are looking forward to helping them make new changes in the subsequent years.”

“Especially in coastal Florida, where so much of what we value and depend on for our shared quality of life and economic success comes from what we have in terms of natural beauty, we feel that the restaurant community should be as environmentally responsible as possible,” says Mark Marone, owner of the Belleair Grill and Wine Bar (http://www.belleairgrill.com).  He adds, “I am proud of our green certification under the Green Restaurant Association’s program, and we hope that our participation in the program will be the beginning of a positive trend in the restaurant industry, specifically, and a step forward toward what we all must do for the environment as a whole.”