When Chef Robert Perez became the owner of Seagrass Restaurant there was already a successful recycling program in place, but the previous owners had not pursued composting.
Chef Perez decided to build upon the existing recycling program and implement composting through the City's Foodscraps Composting program, which he planned to utilize to reduce his overall waste volume by 80% from previous years. With the Recycling and Foodscraps programs in place, Chef Perez has been successful at reducing his waste from a 4 yard trash dumpster down to two small trash carts.
Seagrass is currently recycling and composting at a rate of 90% +. Chef Perez understands the connection between purchasing local unpacked food and the waste that is generated by his restaurant. As a result, there isn't much left to throw away in the brown trash can at the end of the day.
Chef Robert Perez and Seagrass Restaurant have demonstrated exemplary waste reduction habits and set the bar in more ways than one which earned them a Spirit of Service Award from the City in 2012.