Merriman’s Waimea is going carbon neutral! We are proud to do our part for the planet and commit to being a carbon neutral restaurant. In partnership with GreenPlaces, we’ve completed our first carbon assessment to understand our emissions, offset those emissions by investing in verified environmental projects around the globe that reduce the amount of carbon in the atmosphere. Now we’re focused on our plan to reduce our footprint where we can. These exciting initiatives include expanding our solar capacity, switching to all electric kitchen equipment, exploring new sustainable alternatives to glass wine and spirit bottles, and investing in carbon-friendly, locally made, goat cheese!
Merriman’s is driven by our long-standing commitment to Hawaii
Regional Cuisine. We support local farmers, ranchers and the local
economy while offering fresh, authentic cuisine at its peak flavor.
In this podcast Peter talks about what the past 2 years have been like, the correlation between staffing challenges and affordable housing on Maui, navigating through the workforce shortage in general, industry changes created by the pandemic that will stick around, what went into the decision to switch to a prix-fixe menu at Merriman’s Kapalua, the challenge the industry is facing with increased costs, how he will be the recipient of the Lifetime Achievement Award at the Aipono Awards on August 20th, recounting what it was like to get local products for a restaurant back in the mid-80’s compared to what it’s like today, his passion for conservation and sustainability in Hawaii, his goal to transform one of his restaurants into a carbon neutral business (and what that will entail), and his goals in general for Merriman’s and Monkeypod here on Maui over the next 6-12 months.
In partnership with Koholā Brewery, Peter Merriman created a customized brew called “Pete’s Island Wheat” that will be exclusively offered at select Merriman’s Hawaiʻi and Handcrafted Restaurants.