Thursday, May 26, 2011

Berwyn Chef Goes Green in a Big Way

These days, everyone is under tremendous pressure to conform to the new green standards of living and business. And for local chefs the spotlight is shining brightly. Not only do sustainable practices make for good buzz, increasingly, diners and patrons are calling for local and plentiful food sources.

In Berwyn, Chef Patrick Feury and his partner Henry Chu of Nectar are blazing a trail when it comes their dedication to renewable, sustainable and local resources. The Nectar team is in the process of installing the largest solar panel system in the county, made up of 238 panels, at a cost of roughly $300,000. A government subsidy will ease about 30% of the cost for the restaurant’s investors.

The system should be up and running by June and will generate enough electricity to cover 30% of the restaurants total energy bill.

Adding another layer to the locally sourced produce used to compliment the sustainable seafood Feury continues to offer, a new patio garden will also be added to the property featuring vegetables and herbs used frequently in Nectar’s menu. Feury will also be launching a composting program in order to fertilize the new garden.

Nectar 1901 Lancaster Ave. Berwyn, PA 19312

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