Evennou said a lot of customers have commented on his certificate, and, like Galway, he's training his staff to talk to patrons about his initiatives.
Ruben Dobbs, an Annapolis resident who waits tables at 49 West, said he always appreciates restaurants' environmental efforts.
"I heard that Boatyard was recycling and that made me more psyched to go," said Dobbs, 34. "I was like, yeah, OK, cool, I want to give them my business."
Park said business hasn't picked up since she got certified, but it's only been a few weeks. Galway said the same, but it's not that the program's publicity isn't working, it's just that the economic climate is hurting business in general. But he's still hopeful.
"If you get publicity for going green, maybe it's good for your business and it's a win-win situation," said Galway, who also noted that saving energy is also cost effective.
But otherwise, going green can be pricey. The compostable straws that both Galway and Evennou order cost twice as much as normal straws. And the price of Park's produce hurts her wallet.
"I lose money on breakfast because those eggs that I buy are so good, and I think Eastport deserves to have good eggs," she said. "But I can't put the price up on those sandwiches too much more."
Even so, all three restaurant owners said the price is worth it. And they're all in the process of doing even more. Galway's trying to replace more of his disposable products with recyclables. Park just installed a dual-flush toilet and wants to redo her counter with recycled wood. And Evennou is setting up a water purifier, so he doesn't have to use bottled water.
"It all has a certain cost in terms of the economy and time, but we've always felt that it's well worth it," Galway said. "I think sustainability is very important. You can make conscious decisions to lessen the carbon footprint and what's wrong with that?"
