The zero-waste movement is growing, and the proof is in the restaurant industry. Every day, diners are saying no to trash and yes to reusables. They’re bringing reusable containers to quick-serve ...

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 ...

The restaurant and wine bar Rhodora, in Brooklyn, does not have a trash can. They don’t need one. While hauling bags of dripping trash to the alley is a least-favorite chore for dishwashers and ...

Three years is a long time to carry a mason jar to a restaurant. It's long enough to learn which bulk stores stock unpackaged ...

As the world starts to reckon with the Intergovernmental Panel on Climate Change’s dire climate warnings, a good place to begin is food waste. Every year, one-third of the food produced globally for ...

"Could you not have a bin in the kitchen," was the catalyst question that sent young chef Doug McMaster on his quest to create the world’s first zero waste restaurant. It might sound like a lofty ...

Diners expect line-caught seafood, locally harvested shellfish and a rooftop garden system from Michael Cimarusti and his Michelin-starred restaurant, Providence. What they might not know is that the ...

The idea of living a zero-waste lifestyle can seem daunting – even more so when creating a restaurant business. But, for Jessica Waite, CEO of Oceanside plant-based restaurant, The Plot, the idea ties ...

Among the New York City bars and restaurants that draw a crowd rain or shine, no matter what day of the week, is Mother of Pearl. Diners in the tropical, palm-printed bar cozy up on floral-patterned ...

Add Yahoo as a preferred source to see more of our stories on Google. A dozen of New York City's most celebrated restaurants and bars have accepted the challenge to produce no food waste for an entire ...