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…