Fine Dining Restaurants Turn to Trash for the Climate
Mushroom grits, left, at HAGS in New York City.
Photographer: Mill/Melanie Landsman
It’s been a big week for food, with the Trump administration releasing new dietary guidelines. Not included in the recommendations? Trash.
But high-end restaurants are increasingly putting scraps on menus and cocktail lists. Today’s newsletter looks at the push to cut waste, which can save money and reduce carbon emissions. Plus, your weekend read and listen. Grab a beanless coffee (yes, it’s a thing) and read on.