We firmly believe that sustainable practices will be (and should be) a focus of the business community in the next several years.  Firms in all industries are becoming acutely aware that the cost of doing business is much broader than the simple expenses on a profit and loss statement.  When companies start to look at the socioeconomic and environmental costs of doing business, it quickly becomes evident that they are not sustainable in many ways.  We have a simple goal- to be an affordable, great dining experience that is sustainable for both your health and the community.  This is accomplished by providing food that improves the quality of your health (something shockingly rare in American restaurants today), but also by trying to leave the community (including the environment) a better place for having been there.

As we continue striving to complete these goals, we are always on the lookout for other businesses that have sustainable practices.  Both in and out of the food industry, many companies are doing great things to make life better for their employees and customers.  I was watching a food show the other night and they profiled a restaurant that I knew well, but had no idea how cool their menu was.  Joe’s Stone Crab is a South Beach Miami landmark which annually appears on the world list of top grossing restaurants.  I knew a lot about them, but in my one visit to South Beach they were closed.  That was a surprise- an immensely popular restaurant being closed on a Friday night.  Well it turns out the Joe’s is only open seasonally and even then, it maintains fairly limited hours.  This is done to ensure that they serve their most popular dish, the stone crab, only when they are in season.  No combing the Atlantic year round, ravaging the crab population so that people can eat the delicacy whenever they want.  Logical right?  But still amazing that a company is “giving up” potential profits.  When you think about it, what they are doing is smart business.  If the stone crabs were harvested all the time then in a few short years there wouldn’t be any left.  And with the stone crab gone Joe’s would probably follow.  This doesn’t even take into account the environmental repercussions of wiping another animal off the face of the earth.

But here’s the coolest part.  Whenever a stone crab is captured, only one of its claws is removed and the crab is returned to the ocean.  In 12-18 months the stone crab will completely regenerate the lost claw, and it will eventually be captured again and the process repeated.  How amazing is that?  Why don’t they just cut off both claws each time, you ask?  Well the little crab needs to defend itself in the wild, which it can do perfectly well with one claw.  So Joe’s is serving a 100% sustainable product in a way that ensures continuing life to the crab, the ocean, and the restaurant itself.  Good stuff.

So in honor of the Joe’s Stone Crab (and our favorite Modmarket delivery vehicle, the Element, aka, the beast), enjoy the video above

Tags: crab, Joe's Stone Crab, seafood, south beach, stone crab, sustainable