"The first New York restaurant to join the initiative was Mettā in Brooklyn. For owner Henry Rich, it was a no brainer. "I was sold in the first few minutes," he says. "It's a baseline ethical requirement of working with food in 2018... There's no other option." As a restaurant owner, he feels a sense of obligation to make sustainable choices. "We're making decisions that are hundreds of times more impactful because we're feeding hundreds of people. So, our decisions are multiplied," he says." - Lani Furbank
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