For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning
EATER
OCTOBER 15, 2024
As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. They also use 15 percent of the water consumed by commercial buildings in the U.S., “Community, environment. It’s part of my DNA. Food service buildings in the U.S.,
Let's personalize your content