The zero-waste movement is growing, and the proof is in the restaurant industry. Every day, diners are saying no to trash and yes to reusables. They’re bringing reusable containers to quick-serve ...

Picture a dining experience where nothing goes to waste. No overflowing bins. No guilt about environmental impact. Just exceptional food and a clear conscience. This isn’t some distant utopia. One of ...

The restaurant and wine bar Rhodora, in Brooklyn, does not have a trash can. They don’t need one. While hauling bags of dripping trash to the alley is a least-favorite chore for dishwashers and ...

As the world starts to reckon with the Intergovernmental Panel on Climate Change’s dire climate warnings, a good place to begin is food waste. Every year, one-third of the food produced globally for ...

"Could you not have a bin in the kitchen," was the catalyst question that sent young chef Doug McMaster on his quest to create the world’s first zero waste restaurant. It might sound like a lofty ...

Add Yahoo as a preferred source to see more of our stories on Google. “This is it,” he tells me. “This is the trash we can’t do anything with, so it sits here in this cupboard of mistakes.” Other ...

The idea of living a zero-waste lifestyle can seem daunting – even more so when creating a restaurant business. But, for Jessica Waite, CEO of Oceanside plant-based restaurant, The Plot, the idea ties ...

Diners expect line-caught seafood, locally harvested shellfish and a rooftop garden system from Michael Cimarusti and his Michelin-starred restaurant, Providence. What they might not know is that the ...

Douglas McMaster became one of the world’s leading authorities on closed-loop, zero-waste kitchens almost accidentally. “I’ve had a series of unusual circumstances which has led to having a vision, ...