The decision to integrate an eco-friendly philosophy into their restaurant was an easy one for Peggy Zwerver and her husband Tom Baker. Thanks to inspiration from friends who own a restaurant in Vermont with a similar model -- brewpub plus artisan flatbreads -- Earth Bread + Brewery opened in the fall of 2008.  

"It's just a part of our lives, so it made sense to have our business part of that too," says Zwerver. 

Prior to opening Earth, the couple owned Heavyweight Brewing Co. in Ocean Township, NJ. Baker, the brewer, developed a devoted following for his suds.

"We distributed all up and down the East Coast, but Philly was such a great customer for us," says Zwerver. "We had built up this fan base. And Philly is such a good beer town so we knew it was a good fit." 

Zwerver and Baker heard about Mt. Airy and felt the neighborhood would embrace their concept. The area is known for it's liberal politics and sustainability-minded residents -- the legendary Weavers Way Coop, opened in 1973, has helped foster that mindset.

Traditionally, restaurants are huge producers of waste. Earth's steadfast commitment to composting food scraps makes a significant difference on trash day. All of their food waste, paper napkins and corn-based food cups are composted. They generate only five household-sized cans of trash per week -- a minuscule amount for a large restaurant.  

In the kitchen, there are three separate bins: recycling, trash and compost. A sign above each bin acts as a guide for new employees, explaining what goes where. 

"Every single thing that comes off the table, everything that gets worked on in the kitchen needs to be put in the right place," says Zwerver. 

Decorated by Zwerver, the space has rustic and vintage touches throughout. Small blackboards adorned with colored chalk list the specials above the bars. Wooden tables with mismatched chairs add charm. 

All of the furnishings and fixtures were found in flea markets, antique shops and on Craigslist. Some of the tables are repurposed knitting machines. The large communal dining tables are made from salvaged farmhouse wood. 

On the first floor, customers can look down into the brewery, located in the basement. Baker and his assistant concoct the house brews, which in the past have included herbed and gluten-free varieties. Customers must avoid falling in love with a particular beer because the chance of them experiencing it again is nil.

"Since we opened, they have never brewed the same beer twice," says Zwerver.

In addition to the three to four house beers, about seven taps are reserved for kegs from local breweries (Flying Fish, Victory, Yards). The restaurant has a happy hour during the week, $10 growler fills on Mondays and "Kick the Keg" nights on Tuesdays -- customers can get a 13 oz. of beer for $2 until the keg is empty. 

Locally produced wine from Karamoor Estates winery in Ft. Washington is also on tap. Draft wine eliminates the waste from corks and bottles, and since the wine is not exposed to the atmosphere until served, customers are guaranteed a fresh glass. 

When it comes to the food, Earth's philosophy is simple: salads and flatbread pizzas -- made with locally produced organic dough and local ingredients -- baked in a wood-fired oven that Baker built by hand. 

The restaurant's accessible, affordable menu is one of the reasons Zwerver thinks Earth-Bread + Brewery, which opened during the height of the recession, has survived the tough economic times. But she does not take their success for granted. 

"When you're a small business, you just never know," Zwerver said. "You just have to keep at it everyday." 

The owners do whatever they can to help out in the community -- which, according to Zwerver, has grown since the restaurant's opening. Customers are asked to bring in canned goods that are donated to Sunday Suppers, an organization that provides healthy dinners and food to families in the West Kensington section of the city. A drop box for discarded cell phones sits in a corner. Artwork from local artists decorates the walls; a new artist is featured every two months. Open mics, table tennis tournaments, quizzo, and concerts by local bands fill out the restaurant's schedule.
 
Earth's staff believes their sustainability practices are something restaurants can adopt if they're willing to try -- especially in Philadelphia. 

"We recycle quite a bit because the city is so great with taking all levels of plastic, tin, glass and cardboard," says Zwerver. "The restaurant business can be so wasteful. We wanted to show that it could be done."

Earth Bread + Brewery, 7136 Germantown Ave.

ZENOVIA CAMPBELL is a Master of Journalism student at Temple University and lives in South Philly. Send feedback here.

ALL PHOTOGRAPHS BY MICHAEL PERSICO.