Description of Individual or organization
It all started when Chris Dahlander worked in corporate America. He was always running late. Morning meetings would run long and the afternoon hours were booked, so he often scarfed down an unhealthy lunch in front of his computer because there were no other options. When he did get a chance to eat what he really wanted, it was a salad. But he didn’t like having to sit all by myself in a restaurant that was designed for women. He was frustrated, hungry, and overweight. So, he decided to open a place that would fit his life, his style, his needs. With this as his inspiration, Snappy Salads was born. This was in 2006. 10 years and 10 locations later, this concept is swiftly becoming one of the largest green initiative advocates in the Dallas market.
Leadership (Nominee demonstrates leadership through example, knowledge, attitude)
Excerpt from Blog Written by Chris Dahlander-
"I am an Eagle Scout. I’ve always been concerned about the environment, but up until opening the restaurant, I only recycled paper at the local school. This I knew had to change. “Leave it better than the way you found it” was a lesson I learned while hiking 100 miles at Philmont. When I started talking to suppliers about wanting to use biodegradable take out containers, utensils and cups you would have thought I had three heads. Most of the food reps politely nodded their head in agreement and then never called me back. Persistence is the other word I have come to personally define.
"Thankfully, I found a distributor (Ben E. Keith) that saw the vision and helped me source many of the environmentally friendly items I use today. But that wasn’t all. I decided to use milk paint on the walls, reclaimed wood for the tables and detail work, CFLs whenever possible, hemp uniforms, organic tea, earth-friendly cleaners, and humanely raised meat products. Each one of these was initially greeted with some kind of resistance. As I was confronted with more and more of these objections, I realized that I might be on to something. To this day, most of the industry rags call me for help on stories about going green."
His constant perseverance has been the greatest constant to leadership. There has not been a time when sacrificing beliefs has been an option. This business is a total mirror of actual environmental commitment and has been contagious to everyone around him.
Environmental Impact (Nominee demonstrates a positive impact on the local environment via policy change, product offering, significant volunteer contribution, or other achievement)
Snappy Salads has made a commitment to be a good steward of this great Earth, and therefore have chosen to spend a little more to help in this effort. Gathering tables are made from salvaged wood, countertops from recycled materials (porcelain, beer and wine bottles) and the lighting in the dining area is energy efficient. Each location recycles compact fluorescent light bulbs (CFLs) and batteries at no cost and Snappy Salads holds an electronic waste recycling roundup twice a year. Cups, utensils, and take out containers are made from renewable resources and are compostable and straws are made out of paper. It is just part of who they are.
Community Impact (Nominee demonstrates commitment to DFW green community through involvement with causes, business ventures or organizations)
The Texas Restaurant Association recently recognizes Snappy Salads with the “Restaurant Neighbor Award” for their commitment to the community. They have been active in supporting Movember (men’s health awareness), Days of Taste (nutritional education for underprivileged youth), and will never turn down a request for a charitable donation. They enjoy giving back to the community that supports them.
Other reasons for your nomination
Chris Dahlander and the Snappy Salads team have motivated me on a personal level to be environmentally conscientious. Their actions, passion, and commitment are absolutely contagious. Their leadership and knowledge don't just change some habits, they change who you are for the better.
