The Many Paths to Sustainability

SRG’s commitment to sustainability extends well beyond the ecologically sound menu choices at their restaurants. Inside SRG’s sushi bars, each part of the guests’ experience – lighting with electricity derived from renewable sources, bathrooms that use low-flow toilets, toilet paper made from bamboo, and energy-efficient hand dryers – takes environmental impact into account.

Last year, when SRG opened its new Seattle restaurant, patio chairs were made from recycled fishnets and tabletops were sourced from recycled paper. The chopsticks are reusable and crafted from sustainably harvested teak. Even the restaurant’s take-out containers are made from bagasse and sugarcane, which break down organically.

Apart from running the restaurants, SRGs’ leadership team is active at the local level and use their business presence to advocate for sustainable public policy measures. Recently, they helped lead a press conference in Portland to support carbon-reducing cap-and-trade programs in Oregon.

Beyond local advocacy, SRG is taking action to protect our oceans. It recently purchased, in partnership with the Nature Conservancy, 100 square kilometres of ocean off the coast of the Bahamas and established it as a “marine protected area” to help preserve the ocean’s ecosystems and provide a safe breeding haven for fish of all kinds.