At Oyster Oyster, a 30-seat D.C. restaurant with a Michelin star, chef Rubba is building a new business model for restaurants ...

Chef Doug McMaster at Silo Restaurant in London. Launched in 2014, Silo billed itself as the world's first zero-waste restaurant. Since then, a number of restaurants at every price point, from cafes, ...

IT’S lunch break at a busy fast-food restaurant. You are seated in the corner, glancing at the surroundings. On the table ...

Picture a dining experience where nothing goes to waste. No overflowing bins. No guilt about environmental impact. Just exceptional food and a clear conscience. This isn’t some distant utopia. One of ...

Chef Douglas McMaster founded Silo and pioneered the zero-waste dining movement, milling his own flour from whole grains to minimize excess by-products and eliminate packaging waste. Walking into Silo ...

D.C. recently made national headlines by becoming the second city in the States to ban plastic drinking straws. But after 20 years in business, restaurateurs Ellen Kassoff Gray and Todd Gray of ...

As food insecurities and a lack of resources sprout up nationwide, the restaurant industry is taking steps to combat waste. Suis Generis, a Bywater neighborhood restaurant, has reduced waste by ...

Food waste is a big problem in restaurants and some fast-food restaurants are better at doing something other than putting ...

Zero waste doesn’t mean zero taste, if you ask these top chefs. A dozen of New York City’s most celebrated restaurants and bars have accepted the challenge to produce no food waste for an entire week ...

La Poubelle, a zero waste restaurant in Shoreditch, is offering a seven-course tasting menu using surplus ingredients to ...

On Super Bowl weekend, Phoenix will divert 2,000 tons of food waste. Here’s how During Super Bowl weekend, Phoenix expects fans to generate tons of food and packaging waste. But it's ready. Zero ...