Many restaurateurs have been asking whether sustainability pays for itself and is worth getting LEAF-certified. Understandably, with small margins and tough competition in the restaurant business, those are really important questions to ask.

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Kelly Black and Jayme MacFayden of BMeX Restaurant Group have shown that sustainability is worth the effort and bears its fruits. They opened their first restaurant, Una Pizza + Wine, in Calgary in 2009. Seven years later, they have 7 restaurants in Calgary and 1 in Saskatoon. So, what makes their venture so successful? It is a combination of creativity, perseverance and their strong commitment to environmental and social accountability right from the very start. Their formula for success is providing high-quality local ingredients, a strong team where employees are empowered, transparency in management and giving back to a community that supports them.
bmexTheir success has not gone without recognition. In 2015, Jayme and Kelly were named among Avenue Magazine’s Top 40 Under 40 and their restaurant, Native Tongues, was named Best New Alberta Restaurant by The Globe and Mail, took third in Avenue Magazine’s Best New Restaurants list and claimed top honours in Huffington Post’s list of Calgary’s best new restaurants.

Their success can be an inspiration to many independent restaurateurs. Do you want to know how to join LEAF-certified
restaurants? Contact us.

For the full article on Kelly Black and Jayme McFayden click here.

Author

Eva Greff, Sustainable business consultant working with restaurants and businesses in foodservice to help them integrate sustainable practices in daily operation. For a list of services visit the NewSpring Energy website or contact her here.