The GOODS from Chambar
Vancouver, BC | It’s not easy being green, especially for a restaurant. For the last two years, Chambar owner Karri Schuermans has focused on the restaurant’s waste reduction: implementing innovative composting and recycling programs, sourcing environmentally friendly cleaning products, switching from hand towels to hand dryers, changing from plastic to corn straws, and focusing on water conservation. Partner and chef Nico Schuermans’ menu – now more than ever – features sustainably harvested and locally sourced ingredients. All of this combined with the purchase of carbon offsets has resulted in Chambar achieving Carbon Neutral certification, one of just two restaurants in British Columbia to hold this status. “After two years of research and implementation, we’ve been able to make a dramatic difference in Chambar’s carbon footprint,” says Karri Schuermans. “This is an initiative that is important to us both personally and professionally. We are continually addressing new challenges with the restaurant and seeking improved options for offsets that provide community benefit.”
For more information about Chambar’s carbon neutral initiatives, please visit: http://www.chambar.com/AboutUs.
Details
562 Beatty St, Vancouver, BC | V6B 2L3 | MAP
Tel: 604-879-7119 | Fax: 604-879-7118
Web: www.chambar.com
Email: [email protected]
Dinner: 7 nights from 5:30PM
Private events upon request
Gallery
Team
Owners: Nico and Karri Schuermans
Executive Chef: Nico Schuermans
General Manager: Justin Tisdall
About Chambar
Chambar offers a unique pairing of Belgian and North African influences. Wherever possible, organic and local ingredients are combined to create fantastic food that reflects the seasons. The menu is a diverse offering of appetizers, moule frites, and main courses of lamb, duck, and venison. A variety of Belgian beers are also available, and can be paired with any item on the menu. At the bar, an award winning cocktail list boasts an extensive array of infused spirits and fresh local fruit. The long paralam bar, which has been inlaid with walnut and tinted resin, is perfect place to enjoy a pre-dinner dinner drink or to catch up with old friends. In the dining room blood red booths are high enough to allow for privacy, and maybe just a hint of debauchery, while Italian designed chairs and an eclectic and rotating art collection complement Chambar’s heritage surroundings beautifully.
Awards
Vancouver Magazine – 2005 Best New Fine Dining
Vancouver Magazine – 2008-2009 Best Other European
Georgia Straight – 2005 Best New Restaurant
Vancouver Courier – 2005 Best New Restaurant
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What is the other carbon neutral BC restaurant ?
lead the way chambar
Looks like Rocky Mountain Flatbread: http://www.rockymountainflatbread.ca/goinggreen/carbonneutral.html
So they’re buying bullshit carbon credits to offset the theoretical consumption of the transporation of their goods? What about the energy that goes into growing it? Disposing of it?
Yeah. I hope they’re forced to write this off as a marketing cost, because it’s a marketing ploy and that’s about it.
Yeah, because Chambar needs a marketing ploy when it has been packed every night since it opened five years ago. Get your head out of your ass, Darcy McGee.
Darcy McGee,
Really?
We are talking about an incredible restaurant that is simply trying to do it’s part to ensure we preserve our natural environment for future generations, and your response is to deride them?
Could Chambar do more? Probably.
Could the Carbon Offset program be more effective? Certainly
Will it help with the Chambar image and attract clientele? Perhaps.
Is that why they’re doing it? Probably not.
Despite these relatively obvious questions and answers, should we not all encourage all businesses to consider and attempt to minimize their environmental footprint?
I would think that if we all collectively decided to affect positive social change amongst businesses, we would choose to call out corporations which are the worst of the offenders. For those organizations like Chambar who are at least aware of their environmental footprint, we should positively recognize their efforts, and encourage further action.
Go research the Alberta Tar Sands… that should hopefully keep you busy for a while.