Litchfield County's celebrated Community Table, a sustainable restaurant with an intense focus on locally-sourced cuisine, will receive an award for its environmentally-friendly practices from People's Action for Clean Energy (PACE,) a Connecticut-based public health and environmental organization.
Community Table, whose executive chef Joel Viehland strives to use produce, meats and cheeses from sources no more than 50 miles from the restaurant's location in Washington, is described as "sustainably conceived, designed and operated."
Among the eatery's environmentally friendly practices: 18kW photovoltaic panels, soy-based foam insulation, energy-limiting motion sensor lights in the bathrooms, waterless urinals and a dishwasher that uses half the water of most commercial models, according to a PACE press release.
Community Table's staff also uses a natural flow, slow-draining septic system that doesn't add to city waste; feeds leftover food to the pigs raised for the restaurant; transfers compost to a farm for use in vegetable compost production and recycles all plastics and metals. "Never has a Connecticut restaurant employed more earth-friendly practices," said Judi Friedman, chairperson of PACE.
Community Table is at 223 Litchfield Turnpike (Rt. 202) in Washington. 860-868-9354, http://www.communitytablect.com/