1 The Red Stag Supper Club was designed to bring sustainability to a new level in the restaurant industry. The goal was to be the first Leadership in Energy and Environmental Design for Commercial Interiors (LEED-CI) Gold Certified restaurant in Minnesota, introducing and combining technologies from which all subsequent restaurants could benefit. The sustainability project began in the early stages of development. Salvaged items were used to help capture a vintage feel in the restau- rant. These items helped reduce landfill waste by being reused. Some of the items included salvaging traditional marble as well as restaurant booths from a nearby Marriott Hotel, an old upright grand piano and a Depression-era beer can collection. LED lighting is used in the dining space and kitchen. The LED

Join for free to read