With the start of their own family, Shar began to take to heart some of
the ways they could improve upon the way they do business. One big
question is always, how could they be more sustainable? “We want to do
the best we can in reducing our waste. The restaurant industry uses a
lot of energy, and produces a lot of waste. But today, there are a lot
of innovative ways to reduce waste, and help Mother Earth. There is
always room for improvement. Many of these improvements are costly, but
some can save money, which is a big deal for business during any
economy. Ultimately, I am trying to use our business as a way to push
through change for the better. For our kids and our community as a
whole.”
As well as being conscious of what comes into their local restaurant,
the Katz family is very aware of what goes out. They’re working with Recology Yuba-Sutter
on a pilot program to turn organic waste and food scraps into compost
for local farmers to replenish the lands, rather than adding to local
landfills. “Green Sharlene”, as her husband calls her, explains. “A lot
of waste goes out the door; we can be more responsible with our business
practices by reducing waste and diverting recyclables and organic
matter for compost. By being “greener”, we can actually save money
(green) on waste hauling, while working toward state goals to reduce the
amount of material going into our landfills. As a mother, it’s really
just the right thing to do for our children and our environment. Every
little bit of effort helps.”