Though you have to bend down to read it, the fist-size green logo on the front window of Le Pain Quotidien might be the most visible sign that the bakery-restaurant is environmentally sensitive. But that little sticker's declaration that the Georgetown business is a "certified green restaurant" describes a host of ecologically minded practices taking place on the other side of the door.
Going green, it turns out, is all in the details. And some are less obvious than others.
At Le Pain Quotidien, which opened last spring, the 39-seat communal dining table was fashioned out of reclaimed wood from vintage Belgian train cars. Cleaning products used on the floor and kitchen counters are nontoxic and non-polluting. The to-go cups are made of corn and the spoons of potato starch, they will disintegrate within 30 to 90 days in a commercial compost site rather than sit in a landfill. The exceptional croissants, like the other baked goods, are made with organic flour and butter.
Although it is so far the only restaurant in the District to earn certification from the Boston-based Green Restaurant Association, Le Pain Quotidien is in good company nationwide. Restaurateurs increasingly are realizing that environmentally minded customers care about more than local produce, sustainable seafood and free-range meats. In a survey by the National Restaurant Association, 62 percent of consumers said they would be likely to choose a restaurant based on its environmental friendliness.
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Source - The Washington Post
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