On Sunday, Project Green Fork will hold a fund-raising dinner at Tsunami. At $100 a pop, the tickets are pricey … and all (90 of them) sold out.
It’s an amazing show of support for the non-profit, which is dedicated to helping area restaurants become more environmentally friendly.
When the Flyer first checked in with Project Green Fork’s founder Margot McNeeley some nine months ago, McNeeley was still working out the details and using Tsunami as a test-case.
Project Green Fork has since certified 12 restaurants, among them Andrew Michael Italian Kitchen, Tsunami, Miss Cordelia’s, and Sole Fish Cafe. Their most recent client was Central BBQ — a particularly challenging endeavor for both McNeeley and Central BBQ, because the restaurant has a large take-out business that used a good deal of styrofoam.
Project Green Fork recently got its 501(3) non-profit status that will allow to McNeeley to pursue “green” grants.
Today, Earth Day, McNeeley tells us that she has taught two yoga classes, consulted with two restaurants, and worked on the details of Sunday’s dinner — all while awaiting news of her niece’s or nephew’s impending birth (her sister is in labor as this is being written).
She also imparts a little earth-loving advice for the local restaurant patron:
“Support those restaurants that are making an effort to be green — recycling, not using styrofoam. They don’t have to be Green Fork clients.”
