Going waste-free is a rising trend for restaurants.A ReFED report found that restaurants in the U.S. generate about 11.4 million tons of food waste annually, $25.1 billion in costs, while the EPA reports that food waste and packaging account for almost 45% of the materials sent to landfills. Some apparel and personal care brands have already started going zero waste to appeal to eco-conscious young consumers. Now some restaurants, like Brooklyn’s Rhodora, want to reach that crowd while lessening their carbon footprint through compostable packaging, reusable food containers, and even recycling broken appliances. (NYTimes)
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