Our Mission:
Tarbell’s will become a sustainability leader among the over 500,000 small independent restaurants in the US. By implementing low impact, green and sustainable practices, we will become a model for others to follow. Many independent restaurants lack resources, knowledge or access to information on how to become green and sustain these types of practices. Tarbell’s goal is to thoroughly document our successes and failures and create a roadmap for other independent restaurants. We will become an example so that others in the industry can realize the ways in which they too can incorporate sustainability into their business practices.
DROP OFF YOUR WINE BOTTLES AT TARBELL’S!
(We’ll recycle them for you!)
Leaders
Mark Tarbell
Owner
Maizy Winters
Business Manager
Caroline Tarbell
Assistant Director of Catering and Special Events
Social Media Manager
Adrian De Leon
Culinary Director
Aaron Woodward of Rider Levett Bucknall (ASU Alumni)
Volunteer Enthusiastic Expert Supporting Tarbell’s Initiative
Recent Progress
5/12- we’re moving solely towards bamboo bar picks and completely sustainable garnishes at both Tarbell’s Wine Store and the Restaurant!
5/12- The Catering team is currently working with our chefs to develop a menu for our first sustainability based dinner of the year! Check out our happenings page to see what’s going on!
By hosting sustainability based events, we can raise awareness and continue to promote sustainability to our guests without compromising the quality of our dining experience.
5/12- Kitchen continues to compost food waste during the day and in the evenings during service on both sides.
4/21 We are implementing cork recycling at the Wine bar and Tarbell’s Restaurant.
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2022 In working with Glass King we’ve successfully recycled all glass wine bottles (and other glass) and consistently divert over 4 tons of glass from our Arizona landfills! *Check out Don’t Trash Glass!
2022 Composting our food waste with Recycled City and establishing sure proof ways to ensure that all compostable items make it to compost bins rather than trash bins.
**We met a wonderful group of ASU Master of Sustainability Solutions students that will be working with us directly to improve our practices over the next several months!
Chef Austin participating in a clean up at Salt River!
Hypha Farm's Mushroom- a local vendor!
Wine Bottle/glass recycling
A visit from our local friends- Crow's Dairy!
Local Hypha Farm's Morel Mushrooms- featured in Tarbell's Risotto.
Local Two Wash Ranch Chicken in a dish featured at Tarbell's Wine Bar!
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Reducing.
We are currently working towards reducing single use plastic waste within our daily operations as well as diverting waste from landfills by using more sustainable practices and products.
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Reusing.
We are working towards replace all our current uniforms for both front of house and back of house staff with sustainable uniforms. We are also implementing composing in our kitchens in order to give back to our local farmers.
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Recycling.
Our team is working with local glass companies to recycle all our wine bottles served in our restaurant to make sure we are sustainably serving the best wines in the valley!
