Sustainability
City Barbeque is proud to work continually to find solutions that reduce our carbon footprint as a responsible restaurant in our communities.
“It’s a lot smarter to get something from 20 miles away than from a foreign country,” said Rick Malir, president of City Barbeque.
“When it’s locally raised, your carbon footprint is smaller, and you’re helping the local farmers.”
Here are some of the ways we are working towards that goal:
The following menu items are produced locally:
All-natural chicken from Gerber’s Poultry
Hickory Smoked Hams (available at the holidays)
Smoked Sausage
Special Recipe Rub
Smoked Turkey Breast
Eggs and dairy products
T Marzetti Salad Dressings
City Barbeque sauce
Free-range premium Smoked Turkeys (available at the holidays) from the local farm Bowman & Landes
Farm-fresh corn on the cob in the summer months
Real china plates and real silverware to enjoy your meal when dining in
Our Catering team has a “Go Green” option featuring environmentally-friendly paper products
Produce necessary printed materials (menus, etc.) on recycled paper
Strive towards a reduced paper environment and utilize recycling in offices
Glass recycling is available in our dining rooms
Utilize barn board from old barns being torn down for the interior walls of City Barbeque dining rooms
In our newest joints, we utilize reclaimed wood from old warehouses that are being torn down to create our tabletops
Recycle food trimmings for use in other industries
Do business with local vendors as much as possible
Recycle cardboard where applicable
Purchase hickory wood from local farmers (used in smoking our meats!)