We all know the saying, "the best way to a person's heart is through their stomach." Well our Ocean Friendly and Great Lakes Friendly Restaurants have been changing the hearts and minds of customers and policymakers through delicious food and sustainable choices since 2013.

This month, Surfrider is coming together to celebrate our Ocean Friendly Restaurants and Great Lakes Friendly Restaurants and their commitment to reducing single-use plastic. For the entire month of October, Chapters and Clubs across the Surfrider Network will be hosting OFR-inspired events with a goal to add/renew 100 restaurants during this month alone.  

The best way to get involved with Ocean Friendly Restaurants Month is to:

• Find an OFR near you, eat there, and thank the staff for turning the tide on plastic pollution!
• Attend a local OFR-inspired chapter event
• Recruit your favorite restaurant to sign up to be Ocean Friendly!

We currently have 560 restaurants participating in the OFR program and that number is constantly growing. We estimate that our OFRs collectively serve over 36 million single-use plastic-free meals a year! The result is a community of like-minded restaurants we can promote, support, and lift up as examples of success to influence plastic reduction legislation.

Find an OFR Near You!

To become an OFR, restaurants must follow all 7 mandatory criteria and choose at least 3 criteria from our optional list. Restaurants that meet all of the criteria are recognized as a Platinum Level Ocean Friendly Restaurant.

Mandatory Criteria (All 7 Required):

1. Only reusable foodware is used for onsite dining.
2. Paper straws (or naturally occurring straws) are provided only upon request. 
3. No expanded polystyrene use (aka Styrofoam). 
4. No plastic bags are used for takeout or to-go orders. 
5. Single-use utensils, straws, condiments, and other accessory items are provided only upon request.
6. Beverages are not sold in plastic bottles.
7. Proper recycling practices are followed.

Optional Criteria (Choose At Least 3):

1. A discount is offered for customers with a reusable item (e.g. cup, container, bag).
2. Vegetarian and vegan food options are offered on a regular basis.
3. All seafood is ‘Best Choice’ or ‘Good Alternative’ as defined by Seafood Watch, or no seafood is served.*
4. Water conservation and pollution mitigation efforts are implemented.
5. Energy efficiency efforts are in place.
6. Concessions and pre-packaged food items are not sold in plastic packaging.
7. Composting efforts are in place for food waste.
8. Neither single-use plastic nor bio-based plastic containers are used for takeout or to-go orders, reusable containers are preferred.

Our OFRs range from fine dining establishments to food trucks, bars, and dining halls. Let's take a trip down memory lane and meet some of the OFRs we've spotlighted this year:

Retro Roast drinks. Photo provided by Retro Roast

• Retro Roast in Orlando, FL - a plant-based, woman-owned coffee bar serving handcrafted caffeinated brews and sustainability. This coffee shop runs a closed loop glass jar system and offers psychedelic-themed drinks like Lavy (lavender) Chai Lattes, Belgian Waffle Cold Brew, and Magical Moonlight Milk Teas.

Croissants made with Alaskan sourdough starter at Wild Honey Bistro. Photo provided by the Kenai Peninsula Chapter

• Wild Honey Bistro in Homer, AK - a cozy bakery committed to Alaskan flavors and eco-friendly practices. Owned and operated by the dynamic duo Melody and Scott Livingston, Wild Honey is well-loved for infusing locally foraged ingredients into traditional treats like crepes and croissants (made, of course, with world-famous Alaskan sourdough starter)

The team at Northern Waters Smokehaus. Photo provided by Northern Waters Smokehaus. 

• Northern Waters Smokehaus in Duluth, MN - a smokehouse specializing in smoked fish, meats, and quality cheeses, and an anchor of the Canal Park neighborhood in Duluth, MN.

Banana Dang coffee mug. Photo credit: Neens

• Banana Dang Coffee in Oceanside, CA - a craft coffeehouse where you can enjoy delicious drinks, smoothies, toasts, and sweet treats. Banana Dang composts and uses hay straws, as well as encouraging customers to bring their own takeout containers. 

Arvis brew. Photo provided by Stoneface Brewing Co.

• Stoneface Brewing Co. in Newington, NH - a state-of-the-art brewery and restaurant that prioritizes sustainability and supports local community organizations, like launching Arvo, a New England IPA benefitting the NH Surfrider chapter.

Pilot Bar, Photo provided by Crew

• Crew in New York City, NY - a New York City-based hospitality group of truly original restaurants all featuring strong maritime themes. Co-founded by brothers and lifelong sailors, Alex and Miles Pincus in 2014, Crew emphasizes a connection to the waterfront through its restaurants aboard historic ships and on the shore of New York Harbor but also through its partnership with a sailing school the brothers co-founded on the Hudson River.

Salad at Mimosa Brunch Farm to Table. Photo by Emmanuel Santiago

• Mimosa Brunch Farm to Table in Aguada, PR - a beautiful restaurant featuring delicious food from local forms prepared with native flavors. Prioritizing sustainability and community, they even set up an emergency kitchen for those impacted by Hurricane Fiona.

Meal at Mitch's Seafood. Photo provided by the SD Chapter.

• Mitch's Seafood in Point Loma, CA - a waterfront restaurant known for its fresh and sustainable wild-caught seafood and inviting atmosphere. This restaurant has been able to save thousands of dollars by switching to reusables.