Chef Edward Lee Launches Nonprofit Korean Restaurant in DC with Environmental Focus

Chef Edward Lee is set to open Shia, a nonprofit Korean restaurant in Washington, D.C.’s Union Market, aiming to tackle environmental challenges in the hospitality industry. Originally conceived as a research restaurant under the LEE Initiative, the project has been restructured due to funding issues but retains its commitment to sustainability.

Key Takeaways

• New Name and Focus: The restaurant will be called Shia, focusing on sustainability and waste reduction.
• Funding Challenges: Initial plans for a female-led mentorship program were scaled back due to a funding shortfall.
• Innovative Practices: Shia aims to eliminate plastic and gas usage over five years, with initiatives like reusable delivery bags.
• Research Partnership: The restaurant will collaborate with a local university to document and share its sustainability practices.

Chef Edward Lee’s vision for Shia is to create a space that not only serves innovative Korean cuisine but also leads the way in sustainable practices within the restaurant industry. The restaurant will operate under a 501(c)(3) nonprofit status, which presents unique challenges in fundraising compared to traditional restaurants.

Funding and Support

The restaurant’s funding comes from corporate sponsors such as Chase Sapphire and OpenTable, along with support from its landlord, Edens. However, individual donations that were expected to fill the funding gap did not materialize, prompting a reevaluation of the restaurant’s initial ambitious plans.

Lee explained, "Like many restaurants, we were a bit too ambitious and we were just underfunded. We’re doing about 80 percent of the mission statement that we started out with. Just the logistics of everything that we were doing was just too much."

Sustainability Goals

Shia’s primary mission is to research and implement sustainable practices in the restaurant industry. Over the next five years, the restaurant will focus on:

1. Eliminating Plastic: Aiming to remove all forms of plastic, not just single-use items.
2. Reducing Gas Usage: Exploring alternatives to traditional gas cooking methods.
3. Waste Reduction: Implementing strategies to minimize food waste and other disposables.

To achieve these goals, Shia plans to develop a reusable, insulated bag for deliveries, encouraging suppliers to adopt more sustainable practices.

Research and Community Engagement

A full-time research assistant will be employed at Shia, and the restaurant will partner with a local university to document its processes. This collaboration aims to create a resource that other restaurants can utilize to implement similar sustainable practices.

Lee emphasized the importance of inspiring other restaurants, stating, "If we can inspire 100 restaurants to get rid of the squeeze bottles, that’s a lot of plastic we just took out of the environment."

Culinary Innovation

While Shia will feature Korean cuisine, Lee has indicated that the menu will not be traditional. Instead, it will offer innovative dishes that reflect a modern take on Korean flavors. The restaurant’s success will depend on attracting patrons to gather data and refine its sustainability initiatives.

Lee also hopes to expand the nonprofit’s research to address other pressing issues in the restaurant industry, including wage models and mentorship programs for aspiring chefs.

In conclusion, Shia represents a bold step towards a more sustainable future in the restaurant industry, combining culinary excellence with a commitment to environmental responsibility. As it prepares to open in October, the community eagerly anticipates the impact this nonprofit restaurant will have on both the local dining scene and the broader hospitality industry.

Sources

• Chef Edward Lee’s Non-Profit Restaurant Will Be a DC Korean Spot with Lofty Environmental Goals, Washingtonian.