Zero Waste Restaurant

A new generation of restaurants are looking to reduce their carbon footprint, there are some whose goal is to eliminate it all together. One of these is Rhodora who describes its mission as:

With the opening of Rhodora, owner Henry Rich and deputy director Halley Chambers have built a program that will send absolutely nothing to landfill.

Some statistics suggest that nearly half (40%) of all food in the United States is wasted, from appearance selection, to spoilage to simply throwing out excess.

Reducing packaging, composting, and local farm-to-table approaches all contribute to minimizing the adverse carbon impact.

Hopefully, innovation and leadership will set the tone for the industry and for consumers.