Many restaurants are attempting to become more environmentally friendly, and therefore less wasteful, embracing the mantra: reduce, reuse, recycling. While reusing items in restaurants is not always plausible for health and safety reasons, reducing and recycling are possible. Planning menus that use many of the same ingredients in each of the dishes reduces the amount of food that goes unused. In addition, uneaten food left on plates after patrons leave can be composted rather than thrown away. Some restaurants even have a garden so they can compost left-over food and grow fresh veggies for the kitchen.
To find certified green restaurants in your area, you can do a search at dinegreen.com.
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