At healthy quick-service chain EVOS, every day is Earth day, whether it’s the healthy, organic food being served or the sustainable design principles put into practice inside its restaurants.
“We’ve been a leader in sustainable business since our inception in 1994,” says EVOS co-founder Dino Lambridis. “Not because it’s ‘cool to be green’ but because we want to educate our guests and the marketplace about our initiatives and how they make a difference.”
For instance, EVOS restaurants, located in Florida and Nevada, incorporate Marmoleum, a composite materials containing flour, linseed oil and jute fiber and no toxic chemicals. The company also uses recycled wood panels and zero-VOC paints and adhesives.
In addition to eco-friendly construction, the company offsets one-third of its energy usage with renewable wind energy and uses compact fluorescent light bulbs and sensors to turn off lights when not needed.