Olive, an urban dive
![Organic/Local Food: Food grown close to where it is consumed, reducing shipping impacts and increasing freshness. Organic food is grown without pesticides (biocides), genetic modification or synthetic fertilizers. Minimally processed, with no chemicals or waxes added after harvesting. May include fair trade or direct trade practices. Organic/Local Food](https://www.opengreenmap.org/sites/default/files/taxonomy_image/category_pictures_3.gif)
![Healthy Dining: Wholesome, healthful, fresh foods, made with local and/or organic ingredients. May serve only vegetarian or vegan foods (no animal products whatsoever). Meat and dairy products are raised to minimize environmental and health impacts without additives, genetic modifications or factory farm practices. Endangered fish are not served. "Slow Food" sites can be included, as can traditional or special local cuisines. Healthy Dining](https://www.opengreenmap.org/sites/default/files/taxonomy_image/category_pictures_1.gif)
![Green Enterprise: Business or service offering sustainable products and/or practices such as resource conservation, environmental responsibility, corporate social responsibility (CRS), worker and community wellbeing. Green Enterprise](https://www.opengreenmap.org/sites/default/files/taxonomy_image/category_pictures_4.gif)
![Local Business: An economic enterprise solely based within the community, not a national franchise or chain store. Locally owned and managed, sources goods locally and reduces impacts associated with shipping, but not necessarily a green business. Local Business](https://www.opengreenmap.org/sites/default/files/taxonomy_image/category_pictures_7.gif)
![Eco Certification: Useful where the site has met or exceeded local or national standards for eco-certification. Eco Certification](https://www.opengreenmap.org/sites/default/files/taxonomy_image/eco_certification.gif)
Overview
Olive, an urban dive is a locally sourced, mediterranean-american restaurant located in the old Wympee Diner (built in 1938) on the corner of Third and Wayne in downtown Dayton. We use as many local supplies as we possibly can and make everything from scratch... we don't even own a can opener or a microwave! We donate 20% of profits back to the community and recycle everything we can, which equals 85-90% of all waste and only carry compostable carry out containers, right down to our forks and cup lids! Our staff takes great pride in the length we take to be an environmentally sound restaurant and they help deliver all veggie scraps, coffee grounds and egg shells (averaging 60-90 pounds a week) to the composting bins at Garden Station. We have over 50 local farmers and purveyors which supply our needs throughout the year, providing 35-96% of all our product depending on the season and we have our own 800 sq ft garden where we grow a small percentage of our own product which is harvested on the way to work for the day. Olive is continually pushing the envelope on local sourcing and environmentally sound procedures and is proud to be a part of the Green Business Certification program!
Location:
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Connections
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Multimedia
![](https://opengreenmap.org./sites/default/files/imagecache/320max/user_upload/olive.jpg)
Olive, an urban dive
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