Restaurants can run the gambit, from Tex-Mex eatery to high-end bistro, and serve all kinds of products brought from every corner of the planet. So it should come as no surprise that restaurants are large producers of waste. Fuel, packaging, used cooking oil, food waste, and many other things contribute to the footprint a restaurant leaves on the environment. At the Bull and Boar we concentrate on using local farmers, ranchers, and producers for as much as we can while also disposing of any waste we generate in a responsible manner. Some of the things we do include:

• Composting of plant matter that would otherwise end up as waste such as onion peels, apple cores, potato peels. We also compost our egg shells and coffee grounds but as of yet do not compost any other meat based products.
• Recycling of cardboard, glass, plastic, and aluminum containers. As of right now corrugated, wax-coated cardboard boxes are not recyclable but necessary for health reasons when transporting certain products.
• Vegetable oil used by the restaurant for frying is being donated to produce bio-diesel
• By using as many local producers as possible we will be cutting the impact that transportation can have on the food we serve and so help to reduce air pollution.