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"LOWE's sustainable ethos is found throughout the restaurant. Changing their menu on a seasonal basis, 'procuring ingredients as locally as possible' and, of course, aiming to have a zero-waste eatery. 'We discard any food scraps into our composting bin and once the compost is ready, it is then used in our vegetable garden where we grow our own herbs and vegetables,' chef Ali Shiddique explains. The restaurant also uses their homegrown produce to test out new dish concepts, menus and staff meals." - Kelly Sadek