Local restaurant serves up a green experience

Grease from the fryers is used to power a greenhouse in Bloomington. Old doors from the original building were used to make the bar.

For local restaurant FARM Bloomington, being sustainable and supporting Bloomington business has been the goal since the beginning.

“We reuse as much as we can, and you will even see the kitchen guys drinking out of mason jars,” General Manager Harry Shafer said.

FARM recycles everything from glass to cardboard. Bloomington Pedal Power, a local bicycle delivery service, removes FARM’s recycling in rain or snow to save resources.

“We source local foods because it’s environmentally good for several reasons,” Shafer said. “Food doesn’t travel as far, using a lot less resources and reducing the likelihood of hormones.”

By using the leftover food tips cut off during preparation, Shafer said FARM delivers a minimum of five tons of compost a year to local community farms to use for their soil.

Even the staff is encouraged to be environmentally friendly by biking to work and carpooling.

Carly Baynes started working at FARM a year and a half ago. She said she has always liked local produce and been interested in the environment.

“FARM raises awareness because a lot of customers don’t come because we’re green, but it opens their eyes to sustainability,” Baynes said.

The staff learns about herb gardens, compost and other environmental topics. Baynes said FARM helps support local farmers and other businesses.

Chef Daniel Orr is an environmentalist that worked around the world before he opened FARM. Shafer said Orr wanted to showcase Bloomington’s great produce.

“We let people know where we get our food, including Bloomingfoods and the farmer’s market,” Shafer said.

Whatever is fresh is what will be on the menu at FARM, Shafer said.

Diners will currently find many dishes with tomatoes; in the winter there will be more root vegetables, such as pumpkin.

Customers Terrie and George Purdy have been coming to FARM for years and said they have always enjoyed the food and the environmental aspect of the business.

“We love the whole atmosphere, and there are always different types of foods,” Terrie Purdy said.