Bambara, a proud recipient of Salt Lake City's E2 Business Award, is committed to environmental and social responsibility. Through high-quality, non-intrusive, eco-friendly products and services, we deliver the best to your table while promoting a greener future.
"Our focus is on creating demand and enhancing the understanding of the process to support sustainable organic farming and the many benefits to our society," says Executive Chef Nathan Powers. Bambara wants to give attention to the health and environment of our diners. Although the methods used to farm organically tend to be more labor intensive and costly in the short run, Chef Powers believes these methods avoid serious, and ultimately more costly, long-term problems.
In addition to Chef Powers' dedication to using organic foods and working with local farms to support sustainable farming methods, below are some of our current environmentally friendly practices:
Chef Powers creates nightly specials that highlight organic farms from around the state. He is also unveiling a series of entire menu pairings based on organic locally grown foods.
Our wine list features a selection of organic and biodynamic selections.
When selecting seafood for the menu, Chef Powers adheres to the Monterey Bay Seafood Watch program standards.
All of Bambara's excess cooking oils and grease are recycled into bio-diesel fuels.
All beef is source-verified 100% Hereford and tested to be BSE-free.
We recycle all glass, paper, cardboard and aluminum. We do not use Styrofoam for any purpose.
All menus are printed on recycled paper and printed with soy ink wherever possible.
Our kitchen uses low-flow dishwashing spray valves and faucet aerators on bathroom and hand-wash stations.
We use energy efficient lighting in kitchen areas and motion sensors in low-occupancy storage areas.
Take-out containers and utensils are made from unbleached and/or recycled content.
You will also find a selection of organic and biodynamic wines on our menu.