A Tall Order of Green

"It's not a trend or a gimmick," says Jammet, a Georgetown University graduate who has lots of customers from his alma mater. "It's the future to be eco-conscious."

For Le Pain Quotidien, the environmental commitments extend to some of the smallest decisions that employees make.

"You must watch your trash audit," says Patrick Jenkins, vice president of operations for the chain, which will open an Alexandria location and a third area restaurant in Bethesda in the coming weeks. "When you make a latte, you can't throw a milk container into the trash instead of recycling."

One model, Oshman says, is the Grille Zone in Boston, which he calls "the best example of a zero-waste business."

Through recycling and composting, this GRA-certified burger joint has pared its total waste per day, after serving an average 150 customers in 900 square feet, to half of a standard 55-gallon trash bag. (By Oshman's calculations, a similar-size restaurant without recycling and composting procedures produces 10 to 12 bags of garbage per day.)

Le Pain Quotidien is working toward such success. Managers in Georgetown regularly check bins for misplaced refuse and call it to the attention of employees. And they continue to look for a company to haul away scrap dough and other food waste for composting.

It's a difficult challenge, Jenkins says. "We're looking for a total zero" when it comes to waste, he says, "but we're not there yet."