What are some of the ways you have had to adapt during the pandemic? Do we reach 100% success in this…not even close…but through daily practice we have large and long term impact, even when we aren't directly focused on it. We practice non waste in everything we do. This is an attitude, a practice, a habit, as much as it is an item on a Standard Operating Procedure. There is only so much we can do about that after the waste has happened, so the key is eliminating it as much as possible in the first place. A tragedy of the oceans is how much they are affected by what we choose not to see, or to forget…the constant waste that is part of our modern lives…it all ends up somewhere, and that somewhere is often the ocean. We minimize packaging, especially plastics, and water consumption wherever we can. ![]() And then we get into the choices we can make about how waste is handled that affect our oceans. We source carefully, and are often looking for alternatives to the most popular sources of seafood. We rely on, and appreciate, the oceans in our work. We could go on for pages and pages about this, but we'll keep it brief, and focused on the oceans. But I realize the question here is primarily an environmental one, and an ocean one at that. Our primary purpose is about creating careers, and jobs that are sustainable, fair, supporting, AND challenging from day one! So you can't get me off that topic. So we can't have this conversation without talking about people! Largely in the restaurant industry, environmental sustainability and food supply issues have been big topics for many years…but until fairly recently, the people in the process were largely not talked about. Our primary mission, as discussed above, is first and foremost about people. What are some of the sustainability efforts at Juliet that you’re most proud of? We joined up, threw a big party with the local chapter in our restaurant, and all the members strolled in with their surfboards and snowy New England surfing stories… we were hooked! The idea and practice of surfing, especially winter surfing, has become a part of our restaurant story! We worked through the fact that it was not a mistake, reviewed the programs, and got pretty immediately enthusiastically on board with helping to kick off the program locally. Nothing about surfing, or surfing adjacent, had ever been on our business radar before. I thought it was a mistake at first, like someone thought we were a restaurant in California or something. We signed up to be the Surfrider Ocean Friendly Restaurant because Surfrider asked us to! Ha. Why did you sign up to become a Surfrider Ocean Friendly Restaurant? Career oriented training is heavily emphasized, at all levels, and with care taken to hire, train, and promote with purposeful inclusivity, and accessibility. Putting people first, always, Juliet + Company engages in socially responsible business practices, successfully scaling businesses to health and sustainability, and beyond, through a multi stakeholder approach to business development. ![]() ![]() This starts with full wages, great training, and an emphasis on coaching and mentorship for the purpose of building careers and new opportunities. At Juliet we work toward showcasing the best work we are capable of, while respecting every person and product throughout the process. Juliet (now Juliet + Company) is about continual practice toward technical excellence…in cooking, service, storytelling, training, mentorship, and more. ![]() Tell us about Juliet’s history and mission. Surfrider sits down with Joshua Lewin, chef and co-owner of Massachusetts’ first Ocean Friendly Restaurant, Juliet, to chat about their commitment to environmentally-sustainable practices and the local community.
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