The BRSI/AIR partnership, a major component of BRSI�s Regional Energy Upfit Campaign, will provide the foundation for Asheville as a Green Dining Destination� city, attracting tourism and promoting job creation and economic development in the region. The funding will enhance the restaurants� efforts to increase use of renewable energy, improve energy efficiency and promote energy conservation in support of achieving Green Certified Restaurant� status through the national Green Restaurant Association.

�We are working to establish Asheville as the greenest dining destination in the country,� said Randy Talley, owner of The Green Sage Restaurant and AIR board member. �This means we aim to have the most Certified Green Restaurants� per capita of any city in the U.S. Not only will it benefit our restaurants but it will have a positive impact on our community and region, including local farms, local breweries and local businesses.�

During the last year AIR�an organization of 65 independently owned restaurants�has nearly doubled its membership, provided GREAT Kitchens certification through the National Foundation for Celiac Disease Awareness, and contributed $5000 of a 2011 $10,000 commitment to the Chefs of Tomorrow Scholarship Fund at A-B Technical Community College. Through a recent AIR membership survey, the organization�s economic impact on the Asheville community was estimated to include $58 million in revenues and $19 million in payroll in 2010.

AIR members included in the grant and working towards GRA certification are Bouchon, Burgermeister�s, The French Broad Chocolate Lounge, The Corner Kitchen, The Green Sage, Fiores downtown, Fiores south location, Frankie Bones, Homegrown, Laughing Seed Caf�, Jack of the Wood, Luella�s BBQ, Tupelo Honey Caf� downtown, Tupelo Honey Caf� south location, Neo Cantina, and Rosetta�s Kitchen. AIR member Posana Caf� in downtown Asheville, also participating in the grant, is one of only two existing GRA certified restaurants in North Carolina. Other AIR member restaurants pursuing GRA certification include Bouchon Street Food and The Green Sage south location.

The Green Business Fund grant will enable restaurants to implement a variety of energy efficiency and energy-saving measures including solar hot water installations, HVAC and refrigeration improvements, lighting upgrades and training in energy conservation practices. These improvements are expected to save nearly 3.4 billion BTUs of energy each year, roughly equivalent of unplugging 110,000 televisions. Grant funds are provided through the American Recovery and Reinvestment Act and will also create the equivalent of two full-time local jobs.

BRSI Energy Upfit Campaign Manager Tim Ballard commented that "The partnership between BRSI and AIR provides a unique opportunity to create jobs and strengthen the local economy while reducing regional energy consumption and the associated environmental impacts. We hope this project�s effect on Asheville�s national reputation as hub of environmental initiatives will inspire other businesses to tackle the challenge of sustainability within their own sectors.�

While the initial phase of the project funded by the Green Business Fund will be completed by the end of 2011, BRSI and AIR are seeking additional member participation and funding sources to expand the benefits to other restaurants. Tim Ballard of BRSI is the Project Manager for the Green Restaurant Initiative grant. He can be reached at [email protected] or 828-708-7022.

The Asheville Independent Restaurant Association is committed to the local economy, local businesses, and local philanthropies. For more information about becoming a member, associate member or sponsor of the Asheville Independent Restaurants, contact Amy Garcia at 338-9839 or [email protected]. The website for the organization is www.airasheville.org.

(Image provided by AIR.)

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