Doing it Right Spotlight - Local Companies that Aren't Trashing the Community - Dos Coyotes Restaurants

Embarking on a less waste existence, means you have to pay attention to your garbage consumption not only in your home, all the time.  Lucky for us, we have found a handful of restaurants and companies who are committed to a less waste/more sustainable approach.


Today, I want to celebrate the good work of Dos Coyotes.  With seven busy restaurants around the area, Dos Coyotes could be making a mountain of garbage each day, but they have implemented many sustainable practices.  In talking with Bobby Coyote, owner of the Dos Coyotes restaurants, I learned that they have been making changes for many years to get to where they are now. With a handful of sustainable and green awards and certifications, I wanted to learn how they got there. 

I asked what his motivation was to have a green company.  Bobby said, "Restaurants can generate a lot of waste."  He explained that they ultimately went in this direction because it was the right thing to do.  As his kids came along, his commitment to not trash the earth for future generations was heightened.  

He was quick to say that baby steps were the way to go.  For example, they have compost bins to deal with food waste at some locations, and are working to get them in all locations, but sometimes red tape can slow the process.  They aren't perfect, he explained.  Making one change at a time seems to work well for them.  For me, it was clear that his intentions were spot on.

From their Sustainability Page, I learned that all restaurants have: 

• Compostable take-out containers (made from sugarcane, not trees)
• Lids made from plant-based plastic (which requires 68% less fossil fuel to produce!)
• Cutlery made from corn and other vegetable solids
• Napkins made from 100% recycled paper
• Most restaurants have water conserving, automated faucets
• Use of a scrapper that rinses plates with recycled water before they go in the dishwasher

Last, I asked Bobby what suggestions he has for people dining out to make less waste.   He suggested some simple but great ideas:

• Go to restaurants that serve your food with real plates and utensils.  
• Instead of using the little cups for your condiments (like salsa), place it right on your plate.  
• Straws are really not necessary for more beverages, just skip them.   

Their commitment to be good to the environment, while producing delicious food is awesome.  Kudos to Dos Coyotes!  What do you do to make less waste when you dine out?