Food waste is pretty much unavoidable in restaurants, but that doesn't mean we can't do better," James Beard Award-winning chef Dan Kluger, owner of Loring Place and executive chef at Greywind, told The Post. "It felt like a great opportunity to push ourselves and explore new ways to reduce waste.
While we've been composting for some time ... we pushed our creativity further," Taka Sakaeda, chef and partner at Nami Nori, told The Post that Make Food, Not Waste helped spark "new ideas."
Food is the single largest item in landfills and produces methane, a greenhouse gas more potent than carbon dioxide and a significant cause of climate change.
For us, as a restaurant centered around ocean-fresh cuisine, the state of our oceans hits especially close to home," Sakaeda added. "Imagine a future where overfishing and pollution have devastated marine life - we couldn't serve sushi without fish! It's a stark reality we face every day.
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