Permacooking

Delicious ways to reduce food waste

Will This S.F. Restaurant Redefine ‘Sustainability’ for the Food World?

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It’s not easy for restaurateurs to stand out for their environmentalism in San Francisco, a city teeming with local greens and heirloom grains. But Anthony Myint and Karen Leibowitz, the husband-and-wife duo who helped open Mission Chinese, are pushing the envelope in a number of new ways. The pair are closing the gap between farm and table by building a sustainable aquaponic greenhouse for their new restaurant, The Perennial.

http://www.takepart.com/article/2014/11/19/sf-restaurant-pushes-sustainability

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Author: Permacooking

Reducing food waste can be eco-friendly, easy, and delicious.

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