GREENING PRANA RESTAURANT

Tired of the traditionally wasteful nature of the hospitality industry, Paul Hemming, owner and founder of Zen Compound, set his sights on creating the greenest venue in the world.
The result is a living, breathing hub of culinary delight, recreation, culture and education that strictly adheres to the triple bottom line of:  People, Profit and Planet.

Prana aims serve its patrons and the community by providing all organic ingredients sourced locally where possible. Venues traditionally consume resources 25 times the amount of an average home.  With a major focus on conservation we not only help the planet but save money.

FOOD:
•    All of Prana’s food comes from local, California Certified Organic venders in the Bay Area. Our meat and poultry is free-range.
WASTE:
•    Prana Restaurant has an 89% DIVERSION FROM LANDFILL, which means that all of the restaurant waste is recycled or composted. We save $20K annually by practicing this
•    All of our used kitchen grease is donated to gotgrease.org for bio diesel fuel preparation
ENERGY:
•    Ambiance is set with ultra efficient LED (light emitting diodes) lights. Prana received a $6,900 rebate for this
•   Carbon Neutral by off-setting all of our emissions using PG & E’s “Climate Smart” program
WATER:
•    Low flow toilets - 1.26 gallons/flush
•    Araitors on all faucets to minimize the flow
FUTURE PROJECTS
•    Solar Lotus: 7-pointed solar sculpture mounted on the facade of the building
•    Urban Food Production:  Geodesic dome on our roof will produce food for Prana Restaurant
•    Surface Area Vegetation: We are working on covering our building with native plants to promote biodiversity by providing a habitat for bees and butterflies

For more information for our sustainable practices please visit:
Green Temple

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