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Show ! VOLUME XUV ? i i There is a Seafood Watch program where he can monitor the salmon farming in the Puget Sound, where the restaurants salmon supply comes from. If Squatters only used wild salmon, Soares said the menu items . offering the popular fish would only be available two months out of the year. And, he continued, that just doesnt work for a restaurant. The restaurant uses the same People Planet Profit philosophy whea it comes to brewing beer. All of the ingredients are bought from within the local region as well. Soares said, High environmental the beer brewing industry. I standards are part of The hops, barley, wheat and other ingredients the j brewery, uses to make the beer are recycled once the brewing process is finished. Soares explained that the f spent grain left over from the brewing process is used to makesomc of the breads and rolls the restaurant serves. Any of the other brewing ingredients left over are given to local pig farmers. Soares said, We try to reduce our waste as much as possible, and this gives us the opportunity to give back to the farming community. Squatters brews onsite which reduces the shipping cost even further and results in lower fuel bills. Some of their seasonal beers are brewed at the restaurant and the more popular beers are brewed in the larger location about 10 minutes from the restaurant in down town Salt Lake. Water is another ingredient Squatters tries not to waste. Because the brewery uses so much to brew beer, Squatters has taken many measures to conserve the resource in other ways. For example, all the plants in and around the restaurant are water-wis- e plants. also converted The has the toilets to restaurant Squatters calls its menu eclectic, offering a variwater-wi- se models. In the mens bathroom, there are ety of diverse yet satisfying culinary treats including waterless urinals. In the womens bathroom are one legendary buffalo wings, edamame, calamari, Thai two toilets. This means there are two buttons on the green beans, Alaskan Salmon, chicken curry, char-broillamb shank, BBQjd buffalo burgers and peach top of the toilet. The user can choose to use less water or blueberry cobbler. Soares says, There are items on by pressing the one button, or more water with the two the menu that meet our philosophy and theyll never button. Squatters also uses as many reclaimed materials as come off the menu. Another step Squatters takes to minimize its carbon possible. The fireplace in the main dining area is made foot print is to also purchase environmentally friendly from reclaimed cobblestones from 300 S. before it was paved over. The hardwood floors were reclaimed from utilities. The restaurant, according to its website, purthe second floor of the building. Outside, the fence borchases Blue Sky Wind Power to help them power their dering the patio is made from reclaimed wine barrels. facilities. Soares said solar power is something they are Inside the restaurant, Soares decided to buy prodlooking into as well. er material available. The restaurants philosophy also directs them to ucts with the most For example, the paper napkins are made from 100 perbuy farmed fish including tilapia and salmon instead er recycled materials. Soares said, It fish. Though buying farmed fish isnt cent of wild-caug- ht closes the loop. If we buy recycled materials, it creates a great, its still better because its coming from within need for those materials. . our region, said Soares. The idea is that that farmed One thing that set Squatters apart from other resfishing is responsible fishing and will lead to a healthier taurants was its use of paper straws. Soares laughed. fish population. Soares said he uses the Monterrey Bay People dont know how to manage paper straws, he Aquariums website as a tool to help direct him to resaid. People either loved them or hated them. He sponsible fish farmers. Continued on next page, A beer-brewi- ng 1 'I' l. 1 r 5 of SaIt Lake's and Brew Squatiers-'Pu- A review b . J ! s ' , Staff writer looks at business philosophy history, straws Sarah Foxley Kelly Contributing Writer i ! Squatters Pub and Brewery, a local microbrewery and restaurant, is known for its award-winnibeer, diverse menu and perhaps its paper straws. What may is the restaurants passion for the not be as well-knoenvironment. Though the restaurant opened in 1989, it was shortly after the 2002 Olympics that Squatters its business philosophy. It was then that Squatters adopted the Triple Bottom Line Philosophy of People Planet Profit. According to Squatters website, this philoso- phy focuses corporations not just on the economic value they add, but also on the environmental and social value they add and destroy. James Soares, Squatters director of Environmental and Social Responsibility, explained that the People Planet Profit philosophy is the restaurants motto as well as its mission. Its an environmental and social-baspractice and weve built our business around this. The People Planet Profit philosophy means that Squatters is selective about the ingredients it uses. The restaurant works with and buys ingredients from farmers and growers in and around Utah and the local region. The local region can range anywhere from California to Texas and from Arizona up to Washington. It is determined based on environment, climate and altitude, says Soares and means that Squatters carefully chooses to purchase food that is both sustainable and has a low environmental impact. Soares said, Because we buy things within our region, it helps us keeps our carbon footprint as small as possible. For example, during the summer months, Squatters will buy tomatoes from local Utah farmers. here. Instead, But, tomatoes arent available year-roulook farmers Arizona will and Califorin to Squatters nia during the winter months when some of the produce cant be bought directly from the local farms in Utah. Similarly, Squatters customers want Salmon and other types of fish not available in Utah, so the restaurant find suppliers within the broader local region. Soares admits that there is a balancing act when it comes to supplying its menu items. Because Squatters is open year-roun- d, its customers expect the restaurant offer the same menu items consistently, regardless of to the fact that many ingredients are only seasonally avail- able. So, the restaurant relies on its regional suppliers, rather than buying from other countries, keeping customers happy and maintaining a sound commitment to the environment. ng wn i ! I ' i I I ed t nd 1 i r t I ed '? i h? ii I I l i 4 l i ui post-consum- post-consum- vmemgr mu t ' 3 rt tj |