How Merriman’s Waimea Became Hawaii’s Most Sustainable Restaurant

Merriman’s Waimea, Hawaii’s first carbon neutral restaurant, is thinking out-of-the-box when it comes to sustainability. Led by chef owner Peter Merriman, the restaurant has engaged in green practices since its inception, and is now introducing even more sustainability processes to continue their mission. The goal is to expand these initiatives to the group’s other locations in Kauai, Maui and Oahu.

The flagship location in Waimea reached carbon neutrality in 2022 by working with climate-positive company GreenPlaces, offsetting their 516 metric tons of carbon emissions by investing in verified environmental projects that reduce the amount of carbon in the atmosphere around the globe. They currently work with the Klawock Heenya Forestry Project on Prince of Wales Island in Alaska and Pacajai REDD+ Rainforest Project in northern Brazil.

All these efforts help to lessen their carbon footprint, going far beyond just avoiding single-use plastic and sourcing local ingredients, which they also do. They are also looking to carbon offset opportunities close to home in the islands during 2023. This will ultimately make Merriman’s Hawaii the islands’ most sustainable hospitality group.

Merriman’s is driven by a long-standing commitment to local farmers and vendors where 90% of the restaurant’s ingredients are Hawaii grown or caught, using only sustainable methods. Chef Merriman is a pioneer of the Hawaii Regional Cuisine (HRC) movement, which he helped establish in the early 1980s when he served as executive chef of the Mauna Lani Resort’s Gallery Restaurant. Visiting farms, ranches and docks, he worked to establish a solid network of local producers, growers and fishermen to supply the restaurant. By 1988, he was ready to open his own restaurant, Merriman’s Waimea, and expand these local efforts.

At the restaurant, he conducts regular call outs to the community, asking both large farms or small producers to share information on whatever they’re growing. A true farm-to-table steward, Merriman’s prioritizes these local, seasonal products over produce grown elsewhere.

Merriman’s Waimea also houses an 1,800-square-foot garden where various fruit and herbs grow, providing zero-kilometer produce for the kitchen and bar. Mixologist Jim Lunchick leads 30-minute garden cocktail tours where diners can pick ingredients, learn about seasonal flavor pairings and sip two cocktails from the picturesque garden.

Merriman’s recently switched out approximately 25% of their wine bottles for those weighing three pounds or less, which saves in terms of weight and shipping to Hawaii. This is just the beginning – the restaurant is also in talks with alcohol vendors like Ocean Vodka to encourage biodegradable packaging methods.

They have also reduced reliance on Hawaii Electric by adding solar panels, and are in the midst of a project to convert 90% of their equipment to induction cooking.

Most notably, they recently introduced a carbon-friendly, locally made goat cheese that’s the world’s first goat cheese made by producing almost no methane. Working alongside Hawaii Island Goat Dairy and scientists at Blue Ocean Barns, Merriman’s is feeding a special limu kohu seaweed to goats, which limits methane emission by 85%. This innovation has potential to impact sustainable advancement for the global food and beverage industry.

“At Merriman’s, we strive to ‘Do the Right Thing’ for Hawaii and the world,” says Merriman. “Our partnership with Blue Ocean Barns is a step towards a more sustainable way of living and business.” As Hawaii Island Goat Dairy co-owner Carl McKinney said, “The goats eat it, they love it, it has no impact on the product. It’s the same great goat cheese we’ve always produced. It’s just better for the environment.”

The amount that the goats must eat is minuscule, half an ounce a day. The seaweed is freeze dried, so Merriman’s and Blue Ocean Barns could potentially export it other farms around the world. “It’s thrilling that three Hawaiian companies could get together to introduce this historic product to the world,” says Joan Salwen, the co-founder and CEO of Big Island-based Blue Ocean Barns. “We couldn’t be prouder to team up with two iconic partners for this big win for Hawaii.”

“Our long term goal is to get even more carbon friendly,” says Merriman. “We intend to buy offsets that we create, and encourage native plants in the islands. We will label our sustainable food choices on our menus. We’re proud to play a role, even a small one, in the fight against climate change, and hope to accomplish more projects in the future.”