Bravocados – An Ocean Friendly Leader since 2018

A pillar in the community and a destination for visitors, Bravocados has been serving delicious meals sustainably since 2018.

Since its start, Bravocados has been committed to environmental sustainability. As former, long-time Sous-Chef Lise Richard states, “we've been owned by a generation of people who have known that business 'status quo' has to change.” Richard, who recently retired from the restaurant to focus on her Tofino Hot Sauce, goes on: “... and that our generation is the one that has to change it.”

For Chef Dave Theilmann and the Bravocados team, becoming an Ocean Friendly Business was natural. Since joining the OFB community in 2020, the restaurant has continued to be a role model for other local businesses and has worked to advance standards and practices to minimize their impact on the natural environment.

Centring sustainability in their corporate culture, the Bravocados team has made an art of developing ways to minimize their environmental impact. The restaurant has managed to eliminate its use of clingwrap by moving to storage containers with lids. Supporting locally-made goods has enabled them to work with providers to have many items delivered via a container exchange. Nuts, seeds, and produce are all delivered in paper bags by the Tofino-Ucluelet Culinary Guild. Bravocados has also been a community leader in composting, partnering with locals who have large gardens or chickens since 2018. Richard’s advice to businesses wanting to follow their lead is to be pragmatic, think long-term, and stay laser-focused on reducing and reusing whatever you can. 

Thank you Bravocados for your leadership as an Ocean Friendly Business! And, of course, for your amazing meals!