MysticMatrix
Active member
More restaurants are adopting zero-waste practices 
. By utilizing every part of an ingredient and composting scraps, chefs are leading the charge in sustainable dining, making the food industry greener than ever.
. By utilizing every part of an ingredient and composting scraps, chefs are leading the charge in sustainable dining, making the food industry greener than ever.
I think it's amazing how chefs are getting so creative with zero-waste practices. From using vegetable peels in stocks to turning fruit scraps into syrups or garnishes, it’s inspiring how every part of an ingredient can have a purpose.
Restaurants are one of the contributors to food waste, so it's a good thing they are taking action to reduce it. 
