A plant based diet is the most sustainable form of eating there is in most regions (for more,see the UN report on how animal agriculture is reponsible for more greenhouse gas emissions than all transportation combined, not to mention deforestation, air and water pollution, and predator control programs; also the University of Chicago study showing that a switch to a vegan diet prevents more emissions than switching to a Prius).

So any restaurant making claims to “greenness” and sustainability should, IMO, make greater strides towards highlighting plant-based dishes.

There are a few interpretations of the buy local/sustainable bent, and obviously theirs is one interpretation and yours is another.

With as many shades and variances to this complex set of practices, nobody is ever going to be 100% compliant in the eye of the general public (or, at least those paying attention.)

As much power as the owners of this here blog would probably like to have, it likely doesn’t wield that much power over the philosophies of local restaurateurs.

Check out some of the key words that jumped out at me from their website:

The menu at Paul Martin’s consists of dishes aimed at taking diners back to the American farm with meat raised in a humane and wholesome way, locally sourced organic produce, fish from conscientious fishmongers, artisan cheeses and cured meats from small local purveyors and custom-made bread from expert bakers.

I can see where you’re coming from and respect your dedication to your opinion, but the chasm between vegetarians/vegans and omnivores is pretty deep. (You’d have more success telling my WASP mom why she should vote for Obama.)

http://paulmartinsamericanbistro.com/ourfood/index.php

While I’m nowhere near approaching 70 (neither is Mike Dunne), it does make me feel like I am.

I actually did contact them when they first opened, as I was excited by their claim of sustainability, and found their responsiveness to the idea of expanding plant based options lukewarm. I gave them information on veg groups in the area, how veggie diets are greener, and some food ideas. The menu looks not to have evolved since that point.

We veggies learn to be proactive early on when it comes to our dining options. Contacting restaurants and practicing the art of gentle persuasion are needed skills in our meat-and-cheese happy culture.

They seem to be investing fairly heavily into marketing themselves as being a certain way, so maybe they can use some pointers from people like you who are knowledgeable about what it is that they’re trying to do. It can’t hurt.

Seems to me like the “green” angle here is mostly marketing …but I hope to be proven wrong.