How Christina Lecki Takes Sustainability in the Kitchen to the Next Level by Food and Wine

… Chloe Vichot of Ancolie in New York is tackling lunchtime waste: most all the food served in her restaurant comes in reusable glass jars, which guests can exchange for a dollar of store credit (she currently has a 30 percent return rate). She donates all her food scraps to a community garden, so that she knows exactly where her waste is ending up.

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