Carmel Magazine

Carmel Magazine Digital Edition SU16

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Deliciously GREEN 240 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 6 E XECUTIVE CHEF TONY BAKER HAS BEEN AT THE HELM OF POPULAR MONTRIO BISTRO IN MONTEREY FOR ALMOST 20 YEARS, AND HAS PRACTICED A CULTURE OF SUSTAINABILITY THAT ENTIRE TIME. "WE'VE NEVER HAD STYROFOAM PACKING OR CONTAINERS," BAKER SAYS. "WE'VE HAD THOSE BIOPACKS SINCE THE RESTAURANT OPENED IN 1995. WHEN COMPOSTING WAS OFFERED AS A PILOT PROGRAM IN MONTEREY, WE WERE THE FIRST INDEPENDENT RESTAURANT TO JUMP ON BOARD…EVEN THOUGHT IT COST US MORE MONEY." RECENTLY, THE RESTAURANT STEPPED UP ITS ENVIRONMENTALLY FRIENDLY PRACTICES, EARNING A CERTIFIC ATION FROM THE GREEN RESTAURANT ASSOCIATION (GRA). "A S THE YEARS CLICK ON BY, A LOT OF RESTAURANTS CLAIM THE SAME THING , BUT NOT ALL OF THEM WALK THE WALK," BAKER SAYS. "WE ARE THE SECOND IN MONTEREY COUNTY AFTER BASIL SEASONAL DINING IN CARMEL." Fresh Local Fare Feed Montrio Diner s B Y B R E T T W I L B U R P H OTO G R A P H Y B Y K E L L I U L D A L L S U S TA I N A B L E L I F E

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