Between showering with your mate to save water and zipping around town in a battery-powered tin can, you’re running on eco empty. Time to re-up with the three R’s at new Tech Square resto WaterHaven. First: reduce. Cut farm-to-table time via chef Chris Lee’s seasonal menu, featuring shrimp and grit cakes, fried green tomatoes with poblano goat cheese and pumpkin seed pesto, and pan-seared Georgia trout. Then: reuse. Rekindle love for the former Globe space while surrounded by warm, earthy updates like natural walnut, green walls, and a stone water feature. And they: recycle. The restaurant participates in an intensive reuseables program, including biodegradable disposables and takeout containers, and recyclable modular carpeting. So you can relish in single-handedly helping the environment while filling your tank. It’s one truth with no inconvenience. WaterHaven, 75 Fifth Street Northeast, Midtown (404-214-6740 or waterhavenatl.com).