What are you doing to inspire change in your community?

This week’s #ThisWeekI column talks to a local restauranteur, whose having people flock to Passyunk but keeps sustainability in mind in the kitchen.

Luke Palladino

Name: Luke Palladino

Occupation: Chef / Restaurateur

Neighborhood: East Passyunk

The best parts of Philly’s growing food scene: Philly’s food scene is incredibly diverse. There is a lot of depth with each type of cuisine. It’s the result of having a lot of talent in one area.

What chefs can do to make a difference: Chefs have long understood the importance of sustainability and sourcing locally. It’s our responsibility now to promote these things in our communities to help make sustainable food more readily accessible to families.

In 10 years, I think Philly’s restaurant scene will be… an international destination.

Luke Palladino’s #ThisWeekI:

1) Wrote another portion of my manuscript called “A Sustainable Kitchen”, which began as a series of speaking engagements with Meeting Planners International.

2) Converted to seasonal menus, which includes all locally sourced items. I use this transition as an opportunity to reiterate, train and educate our service staff about the importance of eating organic and buying local.

3) Donated the contents of my storage unit to a local thrift shop, and closed the storage unit.

Want to inspire others and be featured on an upcoming #ThisWeekI column? Send us an email to contact@greenphillyblog.com and tell us: what did #ThisWeekI inspire you to do? 

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Julie Hancher is Editor-in-Chief of Green Philly, sharing her expertise of all things sustainable in the city of brotherly love. She enjoys long walks in the park with local beer and greening her travels, cooking & cat, Sir Floofus Drake. View all posts by Julie Hancher