Going Green, Without Being Preachy About It

We should bring this guy to Brooklyn College--his restaurant is down the road in Ft Greene, fascinating case both from environmental standpoint and business ethics framework: annoys the neighbors, wage disputes, but the kids love him!

With a white Kangol cap tipped on his shaved head just so on a recent swampy morning, Sean Meenan led a group of girls, ages 11 to 14, around the cobalt blue, lime green and Sunkist orange outdoor patio of Habana Outpost, the ecologically conscious restaurant he owns in Fort Greene, Brooklyn.

Enlarge This Image

Ruby Washington/The New York Times

Owned by Sean Meenan, the Habana Outpost is among the leaders in New York’s growing collection of eco-restaurants.

Enlarge This Image

Ruby Washington/The New York Times

The environmentally conscious restaurant in Fort Greene, Brooklyn, is open from Earth Day until Halloween and boasts solar panels that funnel excess electricity to buildings nearby.

Enlarge This Image

Ruby Washington/The New York Times

Signs list the Outpost’s environmental bona fides.

He showed off the solar panels, a rainwater-collection system that feeds the toilets, a recycling and composting station, wheat-board wall paneling and corn-based plastic cups. There was even a blender powered by a bicycle.

He showed off the solar panels, a rainwater-collection system that feedsthe toilets, a recycling and composting station, wheat-board wall paneling and corn-based plastic cups. There was even a blender powered

by a bicycle.