we believe
r e d u c e how we impact our community and planet
r e u s e what’s left over and avoid single-use products
r e c y c l e by diverting recyclables from the waste stream
r e t u r n resources and support to the community
Click the eco-wheel to experience how we are rethinking everything!
Responsible and efficient resource use, and the protection of our shared environment, are priorities Standing Stone. Here are some highlights:
Energy Use: Leaner & Greener
Because of energy-saving improvements we have made, the Oregon Department of Energy has called Standing Stone a leader in restaurant energy conservation.
An adjustable, louvered awning above our back deck limits our concrete building’s absorption of the sun’s heat. This reduces our air-conditioning use during Ashland’s warm summers without blocking diners’ views.
We installed an innovative energy management system to coordinate operation and increase the efficiency of our heating, cooling and lighting systems.
We have an energy-saving variable-speed hood control system in the kitchen. This saves 22 percent of our natural gas and electricity combined, compared to standard restaurant fan systems that run at full speed consistently, affecting other energy systems and creating noise.
Our roof has a 4.6 kW solar system, which generates approximately 7,800 kWh of clean, local, renewable power and eliminates 10 tons of CO2 from the atmosphere annually.
Through our "RPM" program, we give employees free bikes if they agree to commute 45 times annually, saving significant fuel, pollution and greenhouse gas emissions. Our employees stay healthy and happy, too. Nearly 30 employees are participating.
Resource Conservation and Zero Waste
We use a high-temperature dishwasher to reduce the amount of water and chemicals needed for rinsing and sanitation.
All of our pre-consumer vegetable food materials are composted or fed to our flock of chickens, putting approximately 3,300 gallons of vegetable matter to good use each year.
Each month, we provide approximately 50 gallons of used vegetable oil to local biodiesel producers to reuse for fuel.
We use air dryers in our restrooms, eliminating single-use paper towels to save forests and waste.
Our to-go containers are made of 100% renewable and home-compostable materials. We encourage you to compost them after use to help close the loop.
Serving Up Sustainability
Our craft beers and delicious food and drinks are infused with health and environmental consciousness, offering the best for everyone. We seek to use local, regional and organic ingredients as much as possible, and support farms that use humane animal care practices. You'll see these featured in our menu items and specials. Learn more here.
Partnerships
We've made many gains thanks to some great partners. We're members of the Ashland Green Business Program, which provides ongoing audits and support to improve our resource efficiency, environmental impact and costs.
We worked with SOLARC Architecture and Engineering, Inc. on a facility-wide audit to identify ways reduce our energy demand and generate renewable energy. Several recommended improvements have already been implemented, which cut our natural gas use by approximately 40 percent and reduced our electricity use notably as well.
Our former Environmental Sustainability Coordinator, Ashland resident Risa Buck, helped us make great strides in reducing materials use, preventing waste and keeping useful byproducts out of landfills.
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