It is there sustainable approach to serving delicious seafood, which protect our oceans and satisfies our appetites.We are serving fish that are harvested in a manner that is not impacting the environment or another species. We purchase a lot of alchoculture products that are in contained ponds on the land that are not impacting the environment, no pesticides no herbicides,” says co-owner Cindy Walter.
The same not-news article about this restaurant’s “green” pitch ran one year ago in the Hear-Old..
You should see the mountains of landfill-destined garbage and rubbish that this restaurant generates. Look at the grease encroaching the sidewalk leaking from their overflowing dumpster. See the other trash cans blocking the sidewalk. This “green” business practices is a farce.