11 Oct '12, 1pm

Zero-waste restaurants: do you think it's really possible?

Zero-waste restaurants: do you think it's really possible?

The food service industry is notoriously waste-intensive, from piles of packaging to mountains of food waste. So, why aren't more restaurants giving zero-waste a go? What are the challenges holding them back, and is such a lofty ambition even possible? Founded by German-born entrepreneur Florian Pfahler, Hannah's Bretzel is out to do the unthinkable at its four Chicago locations - go entirely zero-waste. Photo courtesy of Hannah's Bretzel Even with recycling programs in place, high volumes of food scraps and other organics make it next to impossible for restaurants to obtain zero-waste goals without composting. Unfortunately, the high costs of composting in urban areas often keep it from becoming a feasible option for many businesses. As a result, most composting eateries are high-end restaurants where visitors pay more than $30 per meal. Though composting may seem out of ...

Full article: http://earth911.com/news/2012/10/11/hannahs-bretzel-chica...

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