Lisle admitted, "restaurants are one of the most unsustainable industries," which may seem counterintuitive since it revolves around food production. However, sustainability in this context is complex and involves multiple aspects like food sourcing, meat production, supply chain logistics, and waste management. Translation? Not the sexy stuff. 

To tackle these issues, Isle of Us has implemented numerous sustainability practices. Lisle explains, "I work with farms from upstate to source the vast majority of my produce...we have all sustainable packaging for any of our to-go [orders]." The restaurant also avoids serving certain proteins due to their environmental impacts. Lisle elaborates, "we don't serve red meat and shrimp because they are really unsustainable foods."

Energy and water consumption are other areas where the Isle of Us has made conscious choices. Lisle shares, "when I built the kitchen, we made specific decisions regarding air-cooled units versus water-cooled units...it's better for the environment." 

Educating and engaging the staff is also critical to the success of Isle of Us's sustainability mission. Lisle says, "it's super important to educate our staff. They are the one's actually communicating with the customer." Ensuring that the team is well-informed and passionate about the restaurant's sustainability goals not only helps maintain a culture that values sustainability but also empowers staff to educate customers about the restaurant's eco-friendly practices.

Lisle's journey with Isle of Us demonstrates that while creating a sustainable restaurant can be challenging and intricate, it is achievable with the right mindset and commitment. By focusing on local sourcing, sustainable packaging, and staff education, Isle of Us is making a significant impact on the restaurant industry and providing a valuable example for others to follow.