Zeroing
in on Waste
BY AMANDA BALTAZAR
These restaurants
and foodservice facilities
are joining the fight to
reduce food and
packaging waste.
A
t Bresca in Washington, D.C., chef Ryan Ratino saves 125,000 plastic spoons from becoming
garbage every year, simply by instead using stainless steel spoons for tasting in the kitchen.
"I have a strong opinion about plastic waste and that's why we always strive to be as
sustainable and practical as possible. Oceans are key to our livelihoods and we must protect them
from any kind of pollution," he says.
Ratino opened Bresca in 2017, hoping to create as little waste as possible. He's part of a growing
movement. Americans are realizing that with small changes they can make a big difference, and that's
magnified for restaurant operators. Many, including Bresca, are joining forces with Zero Foodprint,
an organization helping restaurants fight climate change.
SPRING 2020 31
ZERO WASTE
