We’re continuously looking at ways to improve the Environmental Sustainability of the NAE CafeBar. Moving to a 100% plant-based menu has made a significant difference, but we have lots more changes we’re making. We’re starting to grow our own herbs and vegetables for the CafeBar.
Asher (who works in the CafeBar) is our resident gardener and has started growing herbs and vegetables (starting with tomatoes) in containers in the outside area on the second floor of the building.
Read more about the NAE CafeBar
