For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning | Eater
"A cozy farm-to-table spot in Brookline with a shady sidewalk patio and a rustic-modern interior that serves approachable, reasonably priced dishes such as Turkish poached eggs with harissa-spiced eggplant, cinnamon custard French toast, and a salmon burger that tops out around $16. Opened in 2013 by a chef with experience in high-profile kitchens, the restaurant emphasizes community and environmental stewardship: it composts all food scraps, uses compostable takeout containers and wooden silverware, offers a reusable-container program for customers, and has made energy-saving upgrades (LED lighting, a walk-in refrigerator shutoff valve) and converted the kitchen from gas to electric—including an induction cooktop—that staff report cooks faster, stays cooler, and avoids burning. Regulars and local climate-advocacy volunteers have also helped install water-saving fixtures, reflecting a hands-on, neighborhood-focused approach to sustainability." - Meg Wilcox
