Help the environment thrive

2018-04-17 06:00

Local restaurants at Bay Harbour Market in Hout Bay have been praised for welcoming and making a success of conserving the environment.

According to Thrive Hout Bay these restaurants have adapted to the culture of recycling and promoting a greener environment and by so doing they are helping to attract visitors to Hour Bay.

It has been reported that their response is having a positive impact on the local economy with regard to the local gardens that are providing produce to those restaurants that have made a conscious effort to buy locally.

Nontsikelelo Martel of Thrive Hout Bay says: “The organic waste from some restaurants has been transported by a local resident, thus creating some business for him. A few restaurants take their recyclable waste to a local recycling co-op, the Hout Bay Recycling Co-op at the waste drop-off. This helps the co-op with the volumes they are able to sell to the recycling company that collects from them.”

Martel says more could be achieved with intervention from ordinary citizens. She says people can help directly or indirectly by supporting those restaurants through sharing and spreading the initiative through various platforms including social networks.

“Facebook, Twitter and other platforms are another way that the ordinary citizens can encourage more restaurants to make that impact for ‘the good of our hood’.”

Martel says there is also a WastePlan contractor operating in Hout Bay through the City of Cape Town’s Think Twice initiative, which collects recyclable material as a free service to residents of Hout Bay.

She encourages all households in Hout Bay to make use of this service.

She says the initiative started by focusing on recycling, composting of organic waste and buying of local produce, but now includes another criteria for which restaurants can earn a star – water-saving measures­.

According to Martel, at the end of May, participating restaurants will be assessed on the water-saving measures they have in place.

These could include the use of grey water, water harvesting, the use of water-saving devices on their taps and toilets, the use of hand sanitisers and other alternatives.


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