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Stephanie Brown - Working for the wildlife and the oceans.Stephanie is a Development Specialist with the Georgia Aquarium and she’s PASSIONATE about keeping plastic out of the oceans. Stephanie has been with the Aquarium for four years and works with their philanthropic membership, adoption program and individual giving through our 4R Program. The 4R Program encompasses rescue, research, rehabilitation and responsibility.What green initiatives have you worked on? This year we updated our Membership cards to eco-friendly - they are made out of recycled materials! We have also been working with vendors to ensure that our Membership premiums and promotional items are eco-friendly.
What is one program that you think people should know about? Our Seafood Savvy program encourages consumers to make smart choices in sustainable fisheries. Programs like this are vital - did you know that upwards of 30% of our fisheries in the US comes from the Gulf of Mexico. With natural disasters like the oil spill, we will need to start making smart choices about our seafood. Where else have you seen the Aquarium make important changes? Within our office we have a conservation committee that is charged with organizing conservation efforts, working toward making the Aquarium as green as it can be. Since opening they have worked to recycle printer cartridges, batteries, cell phones and paper. We’ve also been doing a lot to improve our water conservation efforts. Our initiatives are estimated to save more than a million gallons of captured water. What has working at the Aquarium taught you? Working at Georgia Aquarium has taught me that when you truly believe in something you can make a difference. (Cue pageant wave and smile :D) I am fairly certain that given a cape and a nice tiara, I could save the world! 
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Feature Restaurant GP: Why did you open Wisteria? Jason: I wanted to open a neighborhood restaurant with staying power. The concept for Wisteria is gourmet southern style food. Everyone thought I was crazy. GP: What’s your favorite dish? Jason: Fried Chicken, collard greens and corn pudding. I thought it would be the first item off the menu because I thought people wouldn’t respect higher-end southern style food. But, it’s still on the menu and it’s the one item that has been featured the most in write ups. GP: Why have you started implementing sustainable practices into your restaurant? Jason: If the sustainable practices are easy to implement and cost effective, why wouldn’t you make the changes? And it’s the right thing to do. GP: What changes have you made so far? Jason: We have installed low-flow water devices to cut down on water and heating consumption. We hope to reduce our water use by about 40,000 gallons per year. We have also switched our to-go containers to biobased products from EcoOrchards that are fully biodegradable, and we are planning to work with Southern Grease to have our spent grease converted locally to biodiesel. GP: What’s your dirty little plastic secret? Jason: We are still using plastic bags for to-go items. But we are looking for price competitive alternatives. Wisteria is located in Inman Park at 471 N Highland Ave, 30307
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