Sustainability
SUSTAINABILITY
At Oyster Oyster, we aim to rethink how a restaurant operates and build systems for the future.
Zero Single-Use Plastics:
Smart sourcing and relationships with our farms and producers allow for a closed-loop system to eliminate single-use plastics used in packaging materials for deliveries. In the kitchen, we ban all plastic wrap, plastic piping bags, plastic Cryovac bags, single-use tasting spoons, and to-go materials. Our goal is to eliminate more materials from our day-to-day operations.
Local Seasonal Cuisine:
We take great care in selecting our farm partners and producers in the Mid-Atlantic region.
Our farmers practice regenerative farming practices, organics, and provide safe and fair working environments for all employees. We take great pride in these relationships as they strengthen our food systems and local economies and improve the soil and environment. Creating a healthier world for all.
Connecting us to the seasons and nature. We use Mid-Atlantic ingredients. Working with local mills for our flour and grains, fresh fruits and vegetables from trusted farms, and local foragers for native plants and mushrooms. even Our sea salt comes from the Delaware shores and West Virginia mountains. This gives a true sense of time and place.
When it comes to wine, our ethos remain strong, but our borders grow. We have a wonderful selection of local, biodynamic, vegan, organic, and "natural" wines. We also celebrate producers, who are responsible for both the land they grow on as well as the culture and environment of their teams. It would be wrong to select a wine that was good for the earth yet horrible for their employees.
What about beer? We take the term "local brewery" very seriously. We work only with breweries that use local ingredients, which means mid-atlantic grains, local yeast, and hops. Often, these brews are made with other local or wild ingredients. Favoring estate breweries.
Dairy and Eggs as a Luxury:
Although rare on our menu. However when choose to use dairy products, they come from regenerative farms with the highest regard for animal welfare and the land. Quality is essential, and when using these products, we must respect the life and resources that give us these delicacies.
Zero Waste:
We believe the idea of waste is a manufactured problem; we look to nature for inspiration and how everything has a purpose and continues the “LOOP.”. Creating new techniques to make delicious creations. Leftover bread is turned into a nutty, umami-rich miso, and carrot trim is transformed into a refreshing, nonalcoholic beverage pairing. Vegetables and mushrooms from stock are dried and turned into seasonings. The list goes on. If something no longer has culinary use, we compost all materials at the restaurant. But before an ingredient ends up in the compost bin, we see if it has use beyond the plate. We make candle wax from filtered cooking oil; nestled in an oyster shell, onion skins and other vegetable trim have been used as natural dyes for clothing and merch items by local artist AN MADE.
DC no longer recycles glass. To start the conversation and create new opportunities, we bought a glass crusher and partnered with Material Things Studio to create plate ware out of used wine bottles for the restaurant. This material can be used in construction, landscaping, and beach erosion efforts. Proving zero waste can go beyond the plate.
Resources:
At Oyster Oyster, we have put a strong emphasis on electric and induction equipment. Minimal water usage Void of large pot blanching, sous vide and excessive ice usage. The restaurant is outfitted in all LED lighting and recycled and repurposed materials, be it recycled cork wall paneling, reclaimed wood floors, or our tables made from local wood of fallen trees. The restaurant is also outfitted with plant life to filter the air and bring life into the space.
Sustainability is a constant work in progress, and as we say at the restaurant, “1% better every day.” Small adjustments every day make grand change at the end of a year.