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Tucker's, Muppets agree: It ain't easy being green.

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Kermit T. Frog was the first to admit it wasn’t easy being green, but A Good Egg Dining Group’s corporate chef, Robert Black, agrees.

That’s because the newest AGE concept, Tucker’s Onion Burgers was recently designated a 2-star Certified Green restaurant by the Green Restaurant association.

Tucker’s scored 128 points, exceeding the GRA’s 100-point minimum to gain the designation. Points are earned via rigorous  guidelines, including a minimum of 10 points in each of the following: Energy, Water, Waste, Chemicals, Food, Disposables, and Building.

 How did Tucker’s go green?

  • Salvaged the ceiling panels from the previous tenant
  • Using Green Pest Control Company
  • Paperless payroll for employees
  • Energy star Lighting for 59% of the bulbs
  • Using ionized water to clean instead of toxic chemicals

See here for details of all the steps and points Tucker’s Onion Burgers has completed, and see the full Certification standards here.

Chef Black said the real difficulty comes next year when the restaurant must exceed this year’s score by at least 10 points to maintain it’s, umm, green card. (Don’t tell Randy Terrill!)

Black did say Tucker’s simple menu definitely helped as the percentage of locally sourced products is one of the standards. So, the lack of a crab, shrimp or lobster sandwich definitely helped.

Meanwhile, Tucker’s is doing great business in its first few months of business. So good, in fact, chef Black said a second Tucker’s location should be in the offing for 2012. A little birdy tells me it will be “north” of the current location on NW 23 and Hudson, “but not too far north.”

Wondering how close it will be to the new Smashburger due to open soon on the corner of N. Penn and Memorial, where Harrigan’s once lived.

Meantime, point your carbon footprints toward Tucker’s if you’re hankering for an onion burger as environmentally guilt-free as it is Oklahomacentric.

Have you been to Tucker’s yet? Let me know what you thought.

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