A sustainable Northern Italian restaurant that opened in summer 2024, Ama is a mission-driven restaurant committed to the well-being of both its team members and guests. Johanna Hellrigl, chef and owner of Ama, was raised and trained in the restaurant industry. Watching her father work in Italy, New York and Washington D.C., inspired Johanna to make her own stamp in…
Emma’s Torch is lighting the way for non-profits by making a positive social and environmental impact since its founder, Kerry Brodie, opened the first location in 2016. This non-profit offers refugees the resources, language skills, and confidence to make the huge transition into the workforce, here in the United States. There are multiple kitchens in New York with this Northeast…
Sustainable Chefs: Jean-Claude at Park Hyatt DC It took no convincing for the passionate Park Hyatt DC team to start their hunt for a hauler who could collect their food waste. The hotel, including Blue Duck Tavern located within the hotel, began composting with Compost Crew in October 2023. They have diverted over 46,350 pounds of food waste in less…
Detroit-born, Adrienne Walker, is the owner and operator of Blue Henry, a local Maryland company that makes cocktail ingredients. This growing business recently marked its five-year anniversary on its mission to offer simple, fun and sustainable products to its customers. Walking into their Capitol Heights location, you are hit with a pleasant aroma that radiates from fruit being prepped for…
While some of us find it daunting to put together a meal for a small group, Chef Tony Hull doesn’t flinch at having hundreds of guests for a single meal. As the Executive Chef of the JW Marriott in Washington, DC, his events can include upwards of 1,000 people for lunch or dinner. By his estimates, the hotel’s kitchen staff…
For this edition of our sustainable chef series, we’re connecting with the Founder and CEO of Foodhini, Noobtsaa Philip Vang. This series is designed to spotlight local chefs and their ingenuity as they work to reduce waste in the kitchen. You can find previous installments of the chef series so far here. Although the restaurants we have spotlighted so far…
Welcome back to our sustainable chef series, where we’re connecting with local chefs to spotlight their ingenuity and creativity as they work to reduce waste in the kitchen. In previous installments we featured Rob Rubba from Oyster Oyster and Liv and Zach from Toki Underground. Due to the scale of food waste produced by restaurants, chefs have the power to…
Welcome back to our sustainable chef series, where we’re connecting with local chefs to spotlight their ingenuity and creativity as they work to reduce waste in the kitchen. In our first installment, we featured Rob Rubba from Oyster Oyster. Food waste is a big issue on both a local and international scale, and a push toward food waste reduction in…
At Compost Crew, we are proud to work with businesses and individuals that prioritize living sustainably. In the United States, restaurants produce 22 to 33 billion pounds of food waste annually. For this reason, restaurants that abide by zero waste principles can help lead the way as we work to fight food waste both locally and globally. In order to…