Restaurants are finding innovate ways
to go "green" and recycle.
Plastic, glass bottles, corks, used oil: Restaurants increasingly are finding ways to repurpose these in everything from countertops to hand soap. A look at some inspiration:
Dali Wine Bar & Cellar, Dallas: Corks are donated to school art programs or sent to a cork-recycling company. Used corks also are embedded into the bar’s resin counter.
Pizzeria Mozza and Osteria Mozza, Los Angeles: When the two concepts’ used vegetable oil is converted into biodiesel, the remaining glycerin, a byproduct of the conversion process, is made into hand soap that’s used in the restaurants.
...Johnson & Wales University, Charlotte, N.C.: A few years ago, Chef-instructor Paul Malcolm started collecting vegetable scraps in a bucket for use in his home compost pile. Students and faculty members now compost 60 tons of food waste per year at the school. - Restaurants and Institutions
Labels: corks, Environment, recycling, Restaurant, restaurants
