It's Delicious Being Green at Kimptons

SAN FRANCISCO, California (ENS) - Kimpton restaurants in 21 cities in the United States and Canada are showcasing a wider selection of eco-friendly wines, in-house purified water and sustainably harvested seafoods.

By January 2010, 30 percent of wine lists will feature eco-friendly selections, including organic, biodynamic and sustainable wines from small and large producers.

"Providing guests with sustainable wine selections and supporting environmentally conscious producers is something we feel passionate about at Kimpton," said Emily Wines, the woman with the perfect name for her job - master sommelier and director of wines at Kimpton.

"We look forward to educating guests about the quality and flavor of eco-friendly wine," she says.

Waiter offers wine at the Sir Francis Drake Hotel, a Kimpton property in San Francisco. (Photo courtesy SFDH)

Founded in 1981 by Bill Kimpton, San Francisco-based Kimpton Hotels & Restaurants is a collection of boutique hotels and chef-driven restaurants in the United States and Canada.

As of July, in-house purified water is available at Kimpton restaurants through a national partnership with Natura, to reduce disposable bottle usage. Natura's purification and filtration technology connects to the local water source making it into chilled high-grade sparkling or still water.

Using Natura's reusable bottles instead of plastic bottles at a single Kimpton restaurant will reduce oil consumption by over 100 barrels, and will reduce carbon dioxide emissions by 46.8 tons annually, the company estimates.

"We are very excited about our partnership with Kimpton," said Marco De Plano, co-founder of Natura water. "By choosing Natura water, Kimpton guests and employees show their support of the environment by eliminating unnecessary transportation costs and reducing the millions of plastic bottles that go to waste every day."

Each bottle sold, except in Illinois, Maryland and Massachusetts restaurants, will include a Kimpton contribution and an additional donation from Natura to The Nature Conservancy.

And to protect seafood species and ocean health, only sustainable seafood selections are being offered at Kimpton's restaurants, in accordance with Monterey Bay Aquarium's Seafood Watch program.

By participating in the Monterey Bay Aquarium's Restaurant Program, Kimpton restaurants pledge not to serve items from the Seafood Watch "Avoid" list and have trained wait staff to be knowledgeable about seafood choices.

"Although each Kimpton restaurant offers a distinct experience, they all share a passion for, and dedication to, preserving the environment," said Niki Leondakis, chief operating officer at Kimpton, and chair of the National Restaurant Association's Committee on Sustainability and Social Responsibility. "This commitment is the reason that we have decided to raise the bar on green dining at our restaurants brand-wide."

Kimpton's sustainable initiatives date back to the company's inception and now include over 50 daily environmentally friendly practices under the EarthCare umbrella.

Established EarthCare practices at Kimpton restaurants range from back-of-the-house recycling and fryer oil reuse to toxin-free kitchen cleaning chemicals, the elimination of Styrofoam to-go containers and low-flow plumbing.

"By partnering with like-minded companies, such as Natura and the Monterey Bay Aquarium, we are able to take greater strides towards the future of eco-friendly dining," said Frank Kawecki, director of Northeast and Mid-Atlantic restaurant operations and chair of the EarthCare program. "These new sustainable menu options reflect the steadfast dedication we have towards protecting the environment for generations to come."

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