Rhodora Wine Bar

Can A Zero-Waste Restaurant Succeed in New York? | Bon Appétit

"A small natural-wine bar in Fort Greene operating with a zero-waste philosophy printed on recyclable menus; it has no dedicated chef—staff greet guests, pour wine, and assemble food—and no on-site trash can, instead composting diners’ leftovers into mulch for nearby mini gardens and rooftop plots. The conservas-based menu (including items like mussels escabeche and cheese) is governed by what can be sourced through local suppliers: tinned fish in compostable packaging, cheese from farmers’ markets, and cargo-bike deliveries of bread and pickles several times a week. Hard-to-recycle items are sent to a specialized recycling partner, and staff work to educate guests about carrying out noncompostable trash while also expanding fish-free options after vegetarian and vegan requests." - ByAliza Abarbanel