Pacific Biodiesel was honored to present the 2023 Excellence of Sustainability Award to Fork & Salad during the ʻAipono Awards on April 25, 2024. Accepting the award on stage from Pacific Biodiesel Co-Founder Kelly King were Co-Owner Chefs Travis Morrin and Cody Christopher.

Excellence in Sustainability Award winning Fork & Salad co-owners and chefs Cody Christopher (L) and Travis Morrin (R) pose with Pacific Biodiesel’s Kelly King and Joy Galatro.

The ʻAipono Awards, an annual fundraiser to benefit UHMC Maui Culinary Arts Program, recognizes the best chefs and restaurants on Maui. After a delay due to last year’s devastating fires on Maui, the event returned as a special intimate awards reception at Seascape Restaurant at Maui Ocean Center.

“We are thrilled to be recognizing another local business who cares about the circular economy like we do,” Kelly King said as she announced Fork & Salad as recipient of the award during the evening reception.

“This local restaurant walks the talk of sustainability. Their chef-inspired farm-to-table cuisine makes it quick, convenient and affordable to EAT LOCAL and EAT HEALTHY. And they practice sustainability in many practical and creative ways.”

Among the many sustainability practices incorporated into daily operations at Fork & Salad include:

  • Sources fresh produce from more than 20 local farmers and suppliers
  • Uses of compostable utensils and agave straws
  • Donates compost to Maui Animal Farm in West Maui to feed horses, etc.
  • Uses reusable containers and cups on boat caterings (by Fork & Salad and its sister company Three’s Bar & Grill)

Fork & Salad was founded on Maui in 2016 by chef-owners Jaron Blosser, Cody Christopher and Travis Morrin. The restaurant has two locations, in Kahului and Kihei, with a third planned for Lahaina.

 

After receiving the award, Chef Travis Morrin smiles and toasts the audience with sunflowers as he left the stage with presenter Kelly King.

Accepting the award on stage that evening, Chef Travis said, “There are so many of us that practice sustainability every single day so it’s an absolute honor to be recognized for it, but I also want to take this time to recognize every single business that does their part to support the community, to sustain jobs, to buy local and to be mindful of the way they do business.”

Including, Chef Travis added, Pacific Biodiesel and its longtime Used Cooking Oil collection program. “What they’ve been doing for decades — collecting used cooking oil and then recycling it for clean energy, biodiesel that’s used in this harbor — it’s really amazing and we commend you for your dedication,” he said.

In his congratulatory letter to Fork & Salad founders, Maui Nō Ka ʻOi Magazine Publisher & Executive Editor Chris Amundson said, “The community recognizes and appreciates your efforts to source local ingredients and support local farmers, contribute to a system of food security in the Hawaiian Islands, reduce landfill waste through your use of compostable materials, and recycling food waste for use as local livestock feed. Additionally, you and your company are a model business for other entrepreneurs in our community.”

Learn more about Fork & Salad’s excellent sustainability practices in the video below.

 

 

 

 

 

 

 

 

 

Enjoying pupu and cocktails at the Seascape Restaurant are (clockwise L to R) Co-owner and chef Travis Morrin, Fork & Salad Content Creator Melanie Werner, Co-owner and chef Cody Christopher and his wife Aubrey Christopher, Pacific Biodiesel Marketing Director Joy Galatro, Pacific Biodiesel Co-Founder Kelly King, and Maui Video & Marketing Owner Kiaora Bohlool.