For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning | Eater
"An experimental nonprofit restaurant planned to open in Washington, D.C., that is being developed with a local university to pilot a zero-gas, zero-plastics kitchen. The project aims to test scalable sustainability practices, develop practical waste-reduction models suited to small independent restaurants, and share findings to help other restaurateurs transition toward lower-carbon, less wasteful operations." - Meg Wilcox
