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Eco-Eateries: Dining Locales Come with the Green Built In

Gone are the days when organic vegetables on the menu items or a boycott on Atlantic farmed salmon alone can earn a restaurant its sustainability stripes. The newest wave of green eateries are shrinking their footprint by building sustainability into the business—literally. Rather than contribute to growing landfills, some owners are turning to recycled or compostable materials for construction. So now you can have your vegan cake and it with a cornstarch fork too.

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