These Seven Food Entrepreneurs Are Changing Eco-Conscious Dining
Whether it’s zero-waste cooking or closed-loop cocktails, each is pursuing a single aspect of the food and beverage chain—and showing what’s possible across the industry.
Glitter squid at Vespertine in Los Angeles is wrapped around a spindle shell that’s also the serving utensil
Source: Vespertine
Restaurants love to flog their eco credentials these days. Menus are jammed with Fairtrade and B Corp credits; they drown in lists of nearby farm suppliers.
It’s a good turn of events for Americans who want their food to be more sustainable. But the ubiquity of terms such as “locally sourced” and “organic” has made them feel meaningless.