Going Green

The Angus Barn loves planet Earth and is honor-bound to preserving it for future generations through reuse, recycling and energy conservation. Since 1989, we have proudly led the restaurant industry in reducing the carbon footprint that threatens the beauty and well-being of our planet. We continue to challenge ourselves to be aware of new and improved measures to keep Earth as clean and green as we can. Here are our initiatives:

• The Angus Barn recycles everything! In addition to the basics (cardboard,
  aluminum, glass and plastic), we recycle wine corks and old table cloths.
• All biodegradable waste is converted to compost.
• Meat scraps go to a CCI (Carnivore Conservation Institute), a non-profit
  carnivore rescue center in Goldsboro to help feed wolves, lions, tigers and
  many other rescued carnivores.
• Oil used in fryers is converted to biodiesel fuel for trucks.
• Water usage has been decreased 6,000 gallons a day.
• The property is watered using our own lake water.
• All chemicals used are green.
• Energy consumption has been reduced 8% by installing energy efficient
  equipment and controls.
• The Pavilion was built from reclaimed materials dating back to the 1600s.
• Supporting local vendors is strongly encouraged to reduce fuel consumption.
• The herbs we use come from our own garden.
• Henk Schuitemaker who is responsible for developing our recycling program, serves on the Wake County   Environmental Service Board, created to help all of Wake County reduce its carbon footprint.

The Angus Barn’s goal is to give our children and grandchildren a cleaner, greener world and teach them to value the environment. We choose to preserve, sustain and beautify our planet through the aforementioned measures and hope that our guests join us in this mission.