ESG
(Environmental Social Governance)

First and foremost, Restaurant Beatrice is registered as a Public Benefit Company. We are obliged to produce a report of our company’s success in meeting our public benefit objectives and the standards used to measure these benefits.  We publish an Impact Report every year. We post this on social media and we email a newsletter to our supporters.  We share with you our milestones.

In March 2024, the City of Dallas’ Zero Waste Department awarded Beatrice with Platinum-Level Green Business Certification.

In October 2024, Restaurant Beatrice became a Certified B Corp after a three-year journey.  At the time of certification, we were the first Texas-based restaurant to become certified and one of only six full-service restaurants based in the US. This process was difficult because so few restaurants had undergone this process so there was little to no data available for B Labs to benchmark our efforts. Certification requires data collection, surveying, and tracking.  B Lab developed an assessment and verification process with the goal of creating a more “inclusive, equitable, and regenerative economy.”

In August 2025, Restaurant Beatrice produced our first Greenhouse Gas Inventory to track our emissions.  We are the first restaurant in Texas to do this.  We worked closely with another B Corp certified company, North Star Carbon & Impact, to measure and track our carbon in accordance with Greenhouse Gas Protocol Standards.  Any informed and impact-driven discussion about sustainability must consider the implications of climate change.

We want to inspire others to forge new ways to connect with our food, its history, our cultures, show respect for our environment, and reconcile our responsibility to the future.  Climate change affects everyone, and the most vulnerable populations have the most to lose.  Landfill shortages, severe weather conditions that are often life-threatening, and resulting rising insurance premiums and disruptions in the agricultural supply chain are not abstractions to us.    Chef Michelle’s Mammaw, for whom the restaurant is named after, coveted all her ingredients. She gardened and grew her own ingredients. Beatrice pickled and canned her harvests, and she practiced nose-to-tail eating. Michelle’s homesteading grandmother made considerable efforts to minimize waste and practice a life centered on economy of resources. 

Additionally, we disclose this information in an effort to demonstrate to everyone,  our colleagues and our supporters, that is is possible to do the right thing.  These practices and measures are quotidian at Beatrice, proving that mass adoption and governmental action can be a reality.

On a philosophical level. we want to take responsibility for the space, time, and resources we consume on this planet.  Sustainability is a way to live with accountability and respect for other people and our planet.