Merriman’s is driven by our long-standing commitment to Hawaii
Regional Cuisine. We support local farmers, ranchers and the local
economy while offering fresh, authentic cuisine at its peak flavor.
Aired on March 31, 2024 at 6:46 PM on KGO-TV (San Francisco, CA)
TV coverage highlighting Chef Peter’s background and influence on Hawaii Regional Cuisine with his commitment to local farmers. The segment also mentions Merriman’s Kapalua’s efforts to help the community during the Maui fires and the employee-led meal effort.
Seaweed-fed goats, lighter wine bottles, and solar panels are among the many reasons this iconic restaurant has become carbon neutral.
by Regan Stephens - Published 3/8/23
When Peter Merriman opened his eponymous restaurant on Hawai'i’s Big Island in 1988, the chef was an early champion for working with local farmers and fishermen. Thirty-five years later, and with the help of solar panels, lighter wine bottles, and a new seaweed diet for goats, Merriman’s Waimea just became the state’s first carbon neutral restaurant.
“The restaurant business is a reflection of society, and [sustainability] is important for our industry, not just in Hawai'i, but all over,” says Merriman. “We can at least do our part.”
Merriman’s Waimea is going carbon neutral! We are proud to do our part for the planet and commit to being a carbon neutral restaurant. In partnership with GreenPlaces, we’ve completed our first carbon assessment to understand our emissions, offset those emissions by investing in verified environmental projects around the globe that reduce the amount of carbon in the atmosphere. Now we’re focused on our plan to reduce our footprint where we can. These exciting initiatives include expanding our solar capacity, switching to all electric kitchen equipment, exploring new sustainable alternatives to glass wine and spirit bottles, and investing in carbon-friendly, locally made, goat cheese!