For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning | Eater
"A greater-Boston vegetarian chain of a dozen-plus locations that has largely electrified its kitchens with induction ranges, stoves, and fryers and uses compostable serviceware systemwide. Leadership acknowledges ongoing debates about packaging trade-offs—questioning whether compostable or recyclable options are preferable given limited compost infrastructure—and favors reduction strategies like promoting reusable bottles and silverware whenever feasible." - Meg Wilcox
