Line cook here, aspiring business owner looking to develop with sustainability in mind. What have you seen in terms of business to business services that focus on reducing and reusing waste like oyster shells or other waste in restaurants? What seems to be some of the most troubling aspects that restaurant owners should be addressing and what changes would help change the industry in the future?
koalafalafel6 karma
Hey chef,
Line cook here, aspiring business owner looking to develop with sustainability in mind. What have you seen in terms of business to business services that focus on reducing and reusing waste like oyster shells or other waste in restaurants? What seems to be some of the most troubling aspects that restaurant owners should be addressing and what changes would help change the industry in the future?
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