Sustainable Tourism Practices in North Carolina
Greenhouse Gas Emissions Management and Reduction
The overall concept of the Weeping Radish Farm and Brewery is to reduce the food chain. This is accomplished by shortening the distance that the food travels from the animal/plant to the consumer, which cuts vehicle transport from 2,000 miles to 200 miles, reducing greenhouse gas emission.
Solid Waste Management, Reduction, Reuse and Recycling
Customers may return their used bottles for a discount on their next purchases. Once the bottles have been returned, the brewery steams the labels off, cleans and refills them. For 20 years, the brewery has re-used its own bottles, and currently practices 100% glass re-use. The restaurant uses meats from the counter in the butchery that do not sell during the day. An onsite compost center is used for all organic waste.
Freshwater Consumption Reduction
Freshwater consumption is reduced by using collected rainwater for irrigation of the landscape.
Ecosystem and Biodiversity Conservation
The farm is an organic farm which means that they use no pesticides on their products.
Land Use Planning and Management
Currently, the Weeping Radish has a master plan which addresses more freshwater consumption reduction and additional wastewater management techniques.
Preserving the Social Norms and Cultures of Local and Indigenous Communities
Festivals and Events throughout the year promote a sense of community and provides charities with fund raising facilities.
Responsible Purchasing
The labels on the bottles use cold glue. Cold-glued labels can be steamed off of the bottle allowing for bottle re-usage.
Training and Education for Employees and Clients
Information about the bottle re-use program is advertised on bottle labels to emphasize its importance to the environment. Fish for the restaurant is purchased from local fish farms. Other necessary food products for the restaurant are purchased from local North Carolina farms.
