Due to their persistence and connection to serious potential health effects, the chemical compounds known as perfluoroalkyl and polyfluoroalkyl substances (PFAS), or “fluorinated additives have come under increasing scrutiny from toxicologists, ecologists, and regulators over the past two decades. Among other uses, these chemicals have been added to single-use foodware products in order to impart water- and grease-resistance.
Rifrullo Cafè in Brookline, Massachusetts recently earned 3-star Certified Green Restaurant® recognition from the Green Restaurant Association (GRA). In order to reach this sustainability milestone, Rifrullo owner Colleen Suhanosky took action in a range of different focus areas. In this article, we hope to expand upon Rifrullo’s practices and help other restaurants get a better idea of how they can take steps toward a smaller environmental impact as well.
If the neon pink couch and a James Beard award-winning chef wasn’t enough to draw you into Rifrullo Café before, the Brookline eatery has a new reason to warrant a visit. As of this month, Rifrullo Café had achieved the 3 star Certified Green Restaurant® recognition by the Green Restaurant Association.
Springside Chestnut Hill Academy (SCH) was recently named a bronze-level Eco-School by the National Wildlife Federation’s Eco-Schools USA program which promotes environmental education, conserving natural resources and “greening” physical structures and grounds. With this award, SCH was recognized for its “healthy living” commitment to getting students outdoors and encouraging physical activity—factors that enhance students’ emotional well-being. Betty Ann Fish, SCH’s Chair of the Physical Education Department and a nationally recognized PE teacher, led the Eco Schools “Healthy Living” initiative with the help of the school’s Green Task Force, sustainability consultants Mary Ann Boyer and Anne Sudduth, and the school community.
