Vancouver Restaurants Bring Green Dining to the Forefront
"Focused on farm‑to‑table sourcing and close relationships with local farmers, foragers, fishers, and makers, Published on Main cooks within the seasons and avoids ingredients that must fly in; they also mitigate waste by turning trim and scraps into ferments such as misos, garums, and shoyus. Executive chef Gus Stieffenhofer‑Brandson highlights the sidestripe shrimp as a zero‑waste dish: the shrimp are gently poached while the shells are used to make a sauce for another dish, and apple and cucumber punch trim is juiced to make the dressing—resulting in a refined, clean plate that showcases their sustainability practices." - Sophie Mendel
