Harish Chhimwal, Lead Mixologist at Monkey Bar calls zero-waste the future of modern bartending, and describes it as a smarter, more sustainable way to run a bar. According to him, it's a way of ...

On Earth Day this year, these restaurants are emerging with eco-friendly ingredients, zero-waste garnishes, and, for some of them, their proceeds supporting environmental causes. These zero-waste ...

From inventive zero-waste cocktails to mindful menu planning, restaurants and bars ... Take, for instance, the humble liquid left behind after boiling chickpeas — aquafaba.

Each cocktail on the bar’s menu features waste products, or ... The bar also sources everything locally, as opposed to using imported products, thereby reducing their carbon footprint.

Restaurants across the nation are escalating their efforts to maintain a lighter or zero carbon footprint, such as Oyster Oyster and Lutèce in D.C.

Factor is one of the most simple meal kits to use ... chickpeas, and meat replacements like mock-crab and dupes for chicken, beef and pork. The meal kit company offers a basic weekly menu with ...