Beverly Binns & Melissa Comstock
This month's Sustainability Champions are Beverly (Bev) Binns and Melissa Comstock, managers at The Cellar.
Bev Binns came to the University in September of 2004 and Melissa Comstock followed in 2009. Through 21 years of combined UR experience, they have made The Cellar a go-to place on campus to gather for a meal, a snack, or cold beverages. Over time, Melissa and Bev have instituted green policies and made local purchases aimed at stewarding the environment while providing an exceptional customer experience.
What are you currently doing to promote sustainability at The Cellar?
Bev: One of my goals a couple of years ago was to take The Cellar to the next level in sustainability. We were recycling cardboard and beer bottles at that time. We had gotten our Bronze Level Green Office [and then] attained the Silver Level Green Office. I worked with Cathy Moran, our purchasing director, to ensure that the seafood we were ordering was sustainable. I got two small blue trash cans to recycle paper.
We continued to recycle bottles and cans from the bar and added all kitchen recyclables to the mix. This includes cans, plastic, and bottles. We were the first food service operation on campus to recycle these items. Lastly, we purchase at least 30% recycled paper and other recycled items when possible. We also purchase plant based and other eco-friendly items from our paper company, such as take out containers, take out utensils, appetizer plates, bowls, and take-out bags.
Can you tell me more about the products and ingredients you get from local companies?
Bev: We feature as many local beers and ciders as we can. Right now Hardywood seasonals rotate on one of our taps. We also have Buskey Cider, Stone IPA, Bold Rock Cider, Rockville Red Ale, Ardent Honey Ginger, and Devil’s Backbone Vienna Lager.
We always ask our produce vendor for local produce whenever it is available.
Our newest local addition to our menu are our ice cream sandwiches. They come from Nightingale, a husband & wife team, Xavier Meers and Hannah Pollack. They have partnered with Hardywood Brewery and are using their seasonal beers in some flavors. The newest is Coffee Toffee Almond.
What are some sustainability goals you have at The Cellar for the next couple years?
Bev: I personally would like to see three things happen in the near future:
1) All of my staff bringing their own drinking cups or bottles
2) Reusable bags for the take out window that students can bring back each time they order
3) Composting, even if we could start with baby steps. We throw away so many fresh produce scraps that could be used.
How has sustainability influenced your life outside the University?
Bev: I recycle everything at home. I have been recycling since before there was even a curbside pick-up. I used to take everything to the fire station. I have a passion for gardening. I have never used pesticides or fertilizers. I compost and use leaf mulch and fish emulsion as soil amendments. I have taken organic gardening classes and have Landscape Design Certification. I am a firm believer in planting native plants and shrubs when possible. I always plant to attract birds, hummingbirds, butterflies and bees to my yard. I grow vegetables in containers and raised beds for seasonal consumption. At one time, I had a flavored vinegar and herb business.
One of my goals is to learn to can. My great-grandmother had a whole wall cabinet of foods that she and friends had canned. That’s what we ate from through the winter. I know I could utilize more of my produce this way.
What advice would you give to staff on campus who are interested in getting involved in sustainability?
Melissa: It is not as hard as you may think to just be conscious of reducing our ecological footprint. The tools to use to work sustainability into our daily lives are abundant. The reward of doing our part is worth taking the time to learn how to help our environment. The internet has a wealth of information. There are lots of ways to get involved right here on our campus.
Do you know somebody on campus who you think is a Sustainability Champion? Let us know at sustainability@richmond.edu.