While many restaurants use sustainability primarily as a marketing tool, Portland chef Marjorie Banks implements rigorous measurement practices at Crust & Crumb that transform good intentions into quantifiable results.

“Without measurement, sustainability claims are just good intentions,” Banks states. “We need to hold ourselves accountable with actual data.” This commitment to measurement manifests through monthly waste audits, water usage tracking, and supply chain carbon footprint calculations.

This data-driven approach has revealed surprising insights that might otherwise have gone unnoticed. After implementing comprehensive food waste reduction measures, the restaurant discovered their single largest remaining waste source was paper towels from hand washing—prompting installation of energy-efficient hand dryers throughout kitchen and dining areas.

Banks’ measurement extends beyond the restaurant’s walls to include supplier practices. Through quarterly planning sessions with local farmers, she collaboratively tracks agricultural sustainability metrics including soil health, water usage, and biodiversity indicators.

Her “Foundations to Flight” teaching program incorporates this measurement philosophy, requiring students to conduct waste audits alongside their culinary training. This ensures that the next generation of chefs approaches sustainability with analytical rigor rather than vague aspirations.

The restaurant’s comprehensive water recycling system exemplifies this measured approach. Water used for washing vegetables is captured and repurposed for their herb garden, with carefully tracked usage statistics demonstrating both environmental and economic benefits.

“Sustainability isn’t a destination—it’s an ongoing process of examination and improvement,” Banks emphasizes. “Each audit reveals new opportunities.” By transforming sustainability from abstract concept to measured practice, Banks provides a model that combines environmental responsibility with operational excellence.

“What we measure improves,” she observes. “And what we improve sustains.”