This week, a dozen restaurants are participating in the Make Food Not Waste Restaurant Week, pledging to go zero-waste and creatively reuse ingredients in their dishes.
Participating chefs are showcasing innovative dishes like grits made from corn husks, which highlight the potential of reducing food waste while offering unique culinary experiences.
The initiative aims to raise awareness about the staggering 4 million tons of food wasted annually in the city, with 20 percent originating from restaurants.
Through special dishes and a commitment to sustainability, the restaurants hope to inspire more establishments to rethink their food practices and minimize waste.
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