Our Pledge to a Zero Waste and Sustainable Kitchen
"Zero-waste" in the context of a restaurant refers to a sustainability-focused approach that aims to minimize the environmental impact of the restaurant's operations by reducing food waste and eliminating, or significantly reducing, the use of non-reusable or non-recyclable materials. At The Acorn we view this as encompassing several practices and strategies:
Plant Forward Cuisine: As a plant-based restaurant, our core offering is inherently sustainable — significantly lowering greenhouse gas emissions, water usage, and land impact compared to conventional animal-based operations, while celebrating the full potential of vegetables.
Sustainable Sourcing: Every ingredient is sourced with intention — exclusively local, organic, and seasonal — to reduce our carbon footprint and support resilient regional food systems. Nearly everything on the plate (and often the plate itself) is grown, harvested, or crafted in British Columbia and Western Canada.
From Seed to Stalk Philosophy: Our restaurant is committed to maximizing the use of every part of our ingredients, transforming trimmings, pits, cores, and stems, which would traditionally be discarded or composted, into key components of our flavourful sauces, stocks, vinegars, and syrups.
Preserving and Fermentation: As a strictly locavore restaurant, we honour our fruits and vegetables by preserving them at peak freshness, rather than relying on out-of-season imports. Through fermentation, pickling, and canning, we capture the full flavour of each harvest and thoughtfully extend its use throughout the year.
Acorn Garden: At The Acorn, our garden is a testament to our Zero Waste Commitment, flourishing with edible blossoms and unique herbs that go from soil to plate, nurtured by the expertise of Victory Gardens Co-op who train our team throughout the growing season to cultivate sustainably and with purpose.
Wild Ingredients: The team engages in sustainable foraging of seasonal ingredients such as wild greens, plants, herbs, and mushrooms, often participating in group outings to responsibly harvest and strengthen their understanding of local ecosystems and the ingredients they work with.
Sustainable Construction: The Acorn was built using recycled BC plywood and lumber yard off-cuts, reflecting our commitment to sustainability from the ground up. Repurposed and upcycled elements feature throughout the space - from reclaimed woodwork to locally made ceramics.
Team & Employment Practices: Sustainability at The Acorn and Lila extends beyond food and operations — it includes the people who make our work possible. We are committed to supporting long-term, meaningful employment by offering structured four-day work weeks to promote work-life balance and reduce burnout.
All team members receive access to extended medical benefits, including free counselling sessions from the day they are hired. We also provide a complimentary yoga pass to encourage physical wellness and mental clarity as part of our workplace culture.
This holistic approach to sustainability ensures we are not only minimizing our environmental footprint, but also fostering a healthy, resilient, and supported team.
Comprehensive Recycling: Going beyond the commercially available recycling programs to ensure all possible materials (e.g., glass, paper, plastic, soft plastic, and metals) are recycled by making regular visits to the City Zero Waste station.
Composting: Organic waste, such as food scraps and biodegradable materials, is composted instead of being sent to landfills.
Reducing Plastics and Disposables: Single-use plastics and disposable items are avoided. Reusable or compostable alternatives are used instead for tableware, packaging, and other needs.
Circular Economy Principles: The restaurant adopts circular economy principles, aiming to keep products, equipment, and materials in use for as long as possible, thus reducing the need for new resources.
By implementing these practices, The Acorn strives not only to minimize its environmental footprint but also to inspire broader changes in the food industry and consumer habits towards more sustainable practices.