Reclaimed Wood and Restaurant Remodeling: A Complementary Relationship

How can restaurant designers reduce an establishment’s environmental impact without negatively impacting the dining experience? This is a quandary many commercial designers are wrestling with, particularly in the Northwest, as business owners become more conscientious about sustainability in their building and remodeling projects.

Viridian co-founder Joe Mitchoff has written a white paper to help address this problem. While there are many case studies demonstrating the profitability of offering locally produced, sustainable grown and humanely raised foods, there are far fewer resources addressing the bottom-line benefits of incorporating sustainability into the design – with materials such as reclaimed wood tables, flooring or paneling – as well as the day-to-day operations of a restaurant.

In the white paper, “Sustainable Restaurant Design: Going Green is Good Business,” Joe provides a wealth of ideas and strategic starting points for creating an eco-friendly restaurant space. Choosing local, natural materials such as recycled wood or glass is just the beginning; everything from plumbing to light bulbs to the type of ice machine installed can help contribute to a restaurant’s sustainability.

To learn more about incorporating reclaimed wood and other green elements into a restaurant design, download our free white paper.