Everyone knows the Irish don’t like change, but a 153-year-old pub in Philadelphia has ushered in a new era by becoming one of the most environmentally conscious bars in America, proving that green is more than just a color for the Gaelic.
Yet here we find ourselves, in 2013, the eco-friendly business model progressing nationwide across various industries, and an Irish monolith of a bar in the heart of Philadelphia providing the proof that even the most entrenched establishments can make a change in the right direction to help better the environment. At McGillan’s Olde Ale House, with 153 years in business, going green is not just for St. Paddy’s Day anymore, as the family-owned business and its management have enacted a monumental move towards reducing the bar’s carbon footprint—on its block and in the big picture—by reinventing its waste management approach.
“Change is not the easy here,” admits Chris Mullins, Jr., manager at McGllian’s. “We’re 153 years old. It’s not easy to make change in a place like this. There is a lot of tradition here, there is a lot of history and values that we still hold true. And we’re pretty much erasing a lot of the concept of ‘just dumping’ garbage. And if we can do that here, anyone can do it.”
What, exactly, have they done at McGillan’s? According to Mullins, the bar started looking for ways to go green about six years ago, via various small steps. Today, he says, they recycle approximately 30% of the waste from the bar, and of the remaining 70% of the trash and garbage they produce on-premise, only 11% of that will end up in a landfill. To get to that point, the bar’s initial plan involved recycling, composting kitchen waste, and replacing non-biodegradable restaurant trash (straws, basket liners) with compostable and biodegradable options. But they won’t stop there. The bar’s latest efforts began last month with something called a “waste audit.” Philadelphia-based Niche Recycling conducted the study, and will use the information to help McGillin’s develop a plan to become a “Zero Waste” business. And as Mullins likes to point out: “If we can do it, anyone can do it.”
