Eating Honestly

Eating Honestly: Empowering Restaurants to Lead Libyans in Environmental Reform

The Problem

Restaurants import large quantities of high impact produce releasing dangerous amounts of carbon into the atmosphere and robbing local farming the opportunity to intervene. Likewise, restaurants dump large quantities of plastics, metals and other food and non-food wastes into dumps filling them with unmanageable amounts of materials that will never decompose or release methane into the atmosphere as they do.

Many restaurant owners are uninformed or indifferent on these issues. Others want to operate differently, but they don’t know how or the systems required to do so do not yet exist.

Our Conviction

Everyone shares the responsibility to manage their habits to best care for the earth and the people living in it. Restaurants, therefore, have an increased burden to lead others in eating honestly. Eating honestly means eating in circles: Local farms feed local restaurants, then local restaurants fuel local farms. There should be no waste. There should be no carbon emissions. It is possible, therefore, restaurants should be leading the way in doing it.

Our Vision

Restaurants, on a mass scale, are operating in a way that heals Libya’s earth and inspires their customers to champion the same practices.

Our Mission

Eating Honestly educates and empowers restaurants in Libya to reform their practices to positively impact Libya’s environment and its citizens.

Our Strategy

We educate restaurants to reform their practices.

-by creating a restaurant model that leads, inspires and teaches.

-by bringing awareness to vendors, farmers and customers to help advocate for reform. -by consulting and training restaurants toward environmentally positive practices.

We empower restaurants to reform their practices. -by educating the extended restaurant community

-by partnering with local farmers to increase local, organic production of high demand, high impact goods.

-by creating systems to properly dispose of food waste.

-by developing a market for environmentally safe packaging.

-by incubating new restaurants that will champion the causes and implement the systems of sustainable restauranting.

Our Values

Libya First, Libyans First: Opportunities, Resources, Jobs, Profits, Accolades Local, Organic, Sustainable Foods

Zero Waste: If it’s not compostable, it’s not used.

Circular Restauranting: Local farms feed local restaurants; Local restaurants fuel local farms.

Fair Financial and Relational Treatment: Vendors, Farmers, Competitors, Customers, Employees, and Authorities