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|Articles - November/December 2013|
|Monday, October 28, 2013|
Page 2 of 8
Bamboo Sushi owner Kristofor Lofgren
// Photo by Joseph Eastburn
Before Kristofor Lofgren opened his first Bamboo Sushi restaurant in southeast Portland in 2008, he noticed a disclaimer on other restaurants’ menus that said something along the lines of “Whenever possible, we source sustainably.”
“To me, saying ‘whenever possible’ negates everything that comes after that,” Lofgren says. “We decided to say that we only ever source sustainably, because that’s a statement that means something.” Five years later, Bamboo Sushi has two thriving Portland locations following that practice to the letter by sourcing sustainable seafood from around the world, largely direct from fishermen themselves. The restaurant only sources seafood that meets strict sustainability guidelines set up by the Monterey Bay Aquarium and the Blue Ocean Institute, which help businesses and consumers purchase seafood that’s fished or farmed in environmentally friendly ways. Among many green certifications, the restaurant became the first sushi eatery in the world to be certified by the Marine Stewardship Council.
Bamboo is able to source some of its roughly 50,000 pounds of seafood each year here in Oregon, including some albacore, pink shrimp, oysters and sea urchins. Oregon salmon, however, has yet to work its way to the top of Bamboo’s list.
“We get some salmon in Oregon,” Lofgren says, “but it’s not as consistent as the supply we get from Alaska” in terms of quantity and quality. That said, Lofgren’s big- picture view is that more and more purveyors demanding sustainable seafood will lead to better fishing practices and healthier supply chains all over the globe, including in Oregon. Already, he says, Bamboo Sushi has helped inspire big-time players like Whole Foods Market and even McDonald’s to up their commitment to sustainability. Throw in the possibility of improved Oregon salmon runs in the future and Lofgren is encouraged.
“We would love to source as locally as we can,” he says. “We are excited by the salmon runs returning this year, and if we end up seeing a multi-year recovery, we will be more than happy to be out there supporting that.”
Thursday, May 21, 2015
BY JASON NORRIS | GUEST BLOGGER
Uncertainty is a part of doing business, whether in through the lens of investment opportunities and risks or the business of running an enterprise.
Friday, May 22, 2015
BY JACOB PALMER | DIGITAL NEWS EDITOR
The recent tragedy in Philadelphia has called attention to Amtrak and the nation's woefully underfunded rail service. Here are six facts about the Amtrak Cascades corridor between Eugene and Vancouver B.C.
Friday, May 22, 2015
BY AMY MILSHTEIN
Astrid Scholz scales up sustainability.
Friday, June 05, 2015
As temperatures in Oregon creep into the 90s this weekend, Oregonians' thoughts are turning to — summer baseball.
Friday, May 15, 2015
BY KIM MOORE | RESEARCH EDITOR
The Portland Bureau of Transportation is seeking input from businesses on a $5.5 million initiative to create a network of biking, transit and pedestrian trails within Portland’s central city.
Wednesday, May 27, 2015
PHOTOS BY JASON E. KAPLAN
Oregon Business celebrated the 100 Best Green Workplaces with an awards luncheon yesterday at the Nines Hotel in downtown Portland.
Wednesday, June 24, 2015
One year after he was appointed chair of the Portland Development Commission, Tom Kelly talks about PDC's longevity, Neil Kelly's comeback and his new role as Portlandia's landlord.
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Tonkon Torp helps seed sustainability at Gunderson.
Oregon-based Environments helps companies create inspired workspaces. “Simply put, we help companies future-proof their workspaces,” says Chris Corrado, president. Since 1988,Environments has witnessed firsthand the changing landscape of business. Native Portlander and Environments founder Corrado says, “We help our clients navigate the complex realities of the workplace today and plan for their future in a very mindful, strategic way. We think of ourselves as their partners in the process.”
One hundred years ago, the Willamette River might easily have been mistaken for a sewer. Unchecked industrial activity and decades of pollution made it unrecognizable compared to the clean river that now flows north for 187 miles from Eugene through the center of Portland.
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Event in Forest Grove marks recognition of Global Food Safety Initiative Certification.
Colette Young to lead staff at Southwest Portland branch.