Through a certification program, restaurants in the Nomad/Flatiron region are progressively embracing more sustainable dining.
Although eating establishments, particularly those in New York City, may not be the most environmentally friendly type of organization, Nomad in Manhattan is leading the charge for sustainable methods of serving and is urging others to follow.
The restaurant business significantly contributes to the pollution of the air, water, and land. We should work together to reduce our environmental footprint and provide an example for other restaurants and towns to follow if we want the industry and our community to benefit.
Despite always being concerned about sustainability, Meadow didn’t decide to take action in his own neighborhood until he learned about the work of the Green Restaurant Association, a group whose sole purpose is to assist the restaurant sector in being ecologically sustainable.
Some of the city’s most well-known eateries and master chefs may be found in the NoMad/Flatiron district. As leaders in the field, they are in a good position to commit and inspire others to follow suit.
It was time for something bigger after assisting Asheville, North Carolina, in becoming the nation’s first and only Green Dining Destination.
So let’s focus on the Flatiron/NoMad area, a well-known neighborhood that is home to the iconic Flatiron Building and has a wide range of restaurants.
But the pandemic derailed this endeavor, just like it did most initiatives that were trying to start around the turn of the century.
But in 2021, Meadow learned about Oshman’s initiatives through the Madison Square Park Conservancy, where he serves on the board, and he felt obligated to support the cause, giving it a powerful voice in the hospitality sector.
The Green Restaurant Association is currently collaborating with the Madison Square Park Conservancy, the Flatiron/Nomad Partnership, and Meadow himself via LDV Hospitality to spread the word and demonstrate to the entire hospitality industry that any business — from the smallest food truck to the largest global enterprise — can make significant changes to reduce their carbon footprint.
This is being done in order to have the greatest possible impact on the industry.