GATHER AROUND THE GREEN TABLE
Photo courtesy Dominic Schaefer Photography
Thursday, February 26, 2009
Founded in 2007, by ex-CBC radio producer, food journalist and former chef,
André LaRivière, the
Green Table Network is an enterprising non-profit organization dedicated to helping the food service industry shift to sustainable business practices.
Here, executive director LaRivière chats about the organization’s roots and what’s on the horizon.
FSN: Where did come up with the idea for the Green Table Network?
AL: Fatefully, I ended up in San Francisco in late 2004. I went to a conference where there was a lot of talk about green restaurants (and) I thought this was something Vancouver should be doing. When I started thinking about the Green Table, I got a call from the municipality of Vancouver, which was starting up a program called
SmartSteps to help businesses be greener. They asked me to recommend (restaurants) that might be interested in getting involved in this. I told them what I was thinking, meaning Canadianizing the San Francisco model, and asked if (the City) would help me. They said they would (and) that eventually led to the idea of doing a pilot, which officially started in late Aug. 2006.
FSN: What was the purpose of the pilot program?
AL: The idea was to test the model as well as some products. Plus, I needed to figure some stuff out because my background is not in environmental science.
FSN: How did you choose the pilot members?
AL: I invited about 30 restaurants and chefs that I knew to an afternoon at
C Restaurant in Vancouver. I had some of the folks up from San Francisco to talk about their experience. And then I put my proposal on the table: I was looking for a dozen restaurants to work with me. I invited (restaurants) from all areas, not just fine dining, because I wanted it to be a program that worked for all segments of food service. Out of that meeting came the original 12 (members) that I worked with from (late) August through April, tracking their progress.
FSN: Did you approach the Green Restaurant Association for guidance?
AL: I didn’t. In the early days, when I was looking at the
Green Restaurant Association, it didn’t have a service where it would actually help you get started. I saw the San Francisco model to be a better fit. It’s a program that works directly with restaurants (and) connects people. Operators were telling me they wanted more hands-on help, so that’s why the Green Table is what it evolved to be.
FSN: Why did you choose the name the “Green Table Network?”
AL: It wasn’t intentional. I found a diagram of a green table and put it on my (proposal) letters. I didn’t have a name for the organization yet. I just liked the graphic and people just started calling it the Green Table. The table is a good metaphor because it is where people come together. It’s a meeting place and that reinforces the concept behind the Green Table Network – we’re not a one to one organization. We’re about building our network. The more operators and areas of this industry that get involved, the better it’s going to be for everyone. So it’s really about building collaboration and building opportunities for change.
FSN: What challenges has the Green Table Network faced?
AL: The challenge has been trying to provide good balance between something that’s affordable for operators and provides good service. (Another) challenge has been walking the line between being standard setters and getting as many people involved. Should we hold our standards really high and work with fewer restaurants to make sure they are bullet-proof or should we focus on getting as many people involved so we can drive change in this industry faster. We decided we needed to figure out a way to do something quickly and get a lot of people involved. Our goal is to shift the food service industry to a more sustainable model.
FSN: Can you tell me about the Green Table Network’s growth plans?
AL: Our plans include building it out region by region. One of the essential things about sustainability is it needs to be community-based. People want that community connection (because) it means more when you understand the benefits it brings to the community as well as the planet. (So) I see the Green Table being more of a network of networks. Not that the standards would change but the model would need to change. Green Table in Winnipeg would have to fit what is possible in Winnipeg. You can’t expect to gain access to the same types of products you can in Vancouver. There’s no one size fits all.
FSN: What is the Green Table Network’s long-term goal?
AL: The first goal is Canada-wide expansion. However, I’d like it to be international. I want it to be a program that people can get involved in no matter where they are because everybody needs to be doing this. Our goal all along has been to try and find a way to make it accessible and keep it accessible. That’s been the challenge. But we’re figuring it out. As the marketplace for green products and services evolves, it’s getting easier.
FSN: Has the current economic downturn affected the “green” movement?
AL: Yes. This is a challenging time but it’s also an opportunity. Most people believe ‘green’ is expensive and they just can’t afford it these days. While that’s perfectly understandable, it’s our job to say, “This is the best time to ‘go green’ because once the economy turns around, the green (movement) is going to come roaring back’.”
FSN: What would you attribute to the Green Table Network’s current success?
AL: Two things. First, it’s our strong commitment. The other is we know what we’re talking about. We’re all food service professionals, so we really understand this industry. That’ important because to get something to work in this industry, you have to know how this industry works.
For more information on the Green Table Network visit www.greentable.net or contact andre@greentable.net.
