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Thursday, September 17, 2009 

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

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