Great food with “a side of sustainability” in L.A.
City of angelic eateries: Some prominent restaurants in metro Los Angeles are striving to become more "sustainable" — a term without a legal definition at this moment and all too often used as a meaningless marketing term — through all sorts of new programs. The relocated Grace, for example, will feature a garden that could supply 25% of the restaurant's irrigation by gray-water, and in-house composting for the garden. Other restaurants are writing menus on chalkboards (York), asking if take-out orders need utensils instead of automatically including them (Gingergrass), and converting their waste oil into soap for the restaurant (Comme Ca). The latter gets points for most creative: for patrons who order roast chicken, the restaurant assembles a to-go package containing the chicken carcass, an onion, carrot and bouquet garni to use to make stock. Municipalities and others are a key part of the effort, providing collection and composting of food waste, recycling services, and green certifications. (Los Angeles Times)
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