Tag: local restaurant

Sustainable Chefs: Jean-Claude at Park Hyatt DC

Sustainable Chefs: Jean-Claude at Park Hyatt DC

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…

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Blue Henry Slices their Waste in Half

Blue Henry Slices their Waste in Half

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…

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Sustainable Chefs: Noobtsaa Vang

Sustainable Chefs: Noobtsaa Vang

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…

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Sustainable Chefs: Brian Hatfield

Sustainable Chefs: Brian Hatfield

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…

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Sustainable Chefs: Olivier “Liv” Caillabet & Zack Sanders

Sustainable Chefs: Olivier “Liv” Caillabet & Zack Sanders

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…

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Customer Story: Blend 111 

Customer Story: Blend 111 

This week is International Composting Awareness Week, and we can’t think of a better time to celebrate the 2 year compost-iversary of one of our amazing commercial subscribers. Composting for two years is a big accomplishment, and we had a great time talking to Michael Biddick, the head sommelier and owner at Blend 111, about how composting aligns with his…

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