On the East Coast, a Best New Chef 's restaurant in Washington, D.C., has a ceramicist turning empty wine bottles into dishware.

Rice starch, fish bones and oyster shells from the kitchen of Gothenburg restaurant Vrå were combined to form this dual-purpose stool and side table, created by local designer Carolina Härdh.

Adam H. Callaghan May 15, 2025 at 10:57 AM Copied Courtesy of Blackbelly ...

Farming changed chef Hosea Rosenberg's approach to sustainability. Now he reduces food waste in creative ways at Blackbelly restaurant and market in Denver and Boulder, Colorado, which has led to ...

Denver City Council unanimously approved a bill Monday night to require businesses to ask restaurant or delivery app customers to opt-in for single use products like plastic forks, chopsticks, or ...

The Grand Canyon is another hub of waste reduction ingenuity with four Green Certified Restaurants and a railway that runs on leftover vegetable oil from dishes like french fries. Food scraps feed ...

Waste reduction is key and goes beyond recycling to minimal packaging on-site and with partners. The restaurant’s cooking-oil supplier reuses its containers; the microgreens producer reuses its ...

As a chef dedicated to the farm-to-table movement, Hosea Rosenberg thought it would be a great idea to raise his own animals when the opportunity arose about a decade ago. He quickly learned that ...

Rosenberg is the owner of Blackbelly, a catering operation, restaurant, and market in Denver and Boulder, Colorado, that has been recognized by the Michelin Guide and Slow Food USA as one of the ...