After promising big changes at Tayst restaurant for months, chef Jeremy Barlow has just received certification from the Green Restaurant Association. Tayst is the first Nashville restaurant to earn the designation.
To earn GRA certification, Barlow implemented a recycling program, removed of all Styrofoam products, brought in biodegradable takeout containers, installed faucet aerators that reduce the amount of water used, replaced paraffin candles with all-natural beeswax and soy, and began printing menus on paper made of 100 percent post-consumer waste.
Having long used local and sustainable foods whenever possible, Barlow began using fish exclusively from sustainable sources early this year.
“The last three months of my life was turning green,” says Barlow, who recently became the restaurant's sole proprietor when he bought co-founder Dan Morrissey's stake. As part of the GRA's certification, Barlow is already working on more greening steps for next year, which are likely to include adding a water filtration system that would allow Tayst to have filtered water—bubbly and still—without bottles.
To celebrate the GRA certification, Tayst will host a wine dinner with all local cuisine and biodynamic wines on May 1.