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Source: Nightbell

9 Chefs Explain How They're Reducing Waste In Their Restaurants


The restaurant industry by nature generates tons of trash. There's the food diners don't finish, and the food scraps that never make it into their dishes. There's used cooking oil, all the packaging ingredients arrive in, and so many napkins, straws, and disposable cutlery. 

So how do we improve kitchens that are practically designed to pump out garbage? Sustainable chefs are trying to answer that question with a number of imaginative fixes. We asked nine chefs to explain over email, in their own words, how they're reducing waste, one compost heap at a time.