restaurants

A dark plate sits on a wooden table holding artfully placed plant-based food.

One of the many plant based dishes at Rasoterra (Courtesy of Mariano Martinez)

George Washington University
By working exclusively with local producers and using traditional Spanish cooking techniques, the chefs at Barcelona restaurant Rasoterra create rich and sustainable vegan meals that highlight the possibilities of the city's culinary tradition.

New York restaurant, Blue Hill, was one of the first to prioritize ultra-local sourcing. (Lou Stejskal)

The George Washington University
To lower their environmental impact, restaurants are transitioning their operations to be more sustainable and climate friendly.
George Washington University
The secondary byproduct of the pandemic: More takeout orders means restaurants are producing more packaging waste, prompting the need for a sustainable solution for carryout food.
The George Washington University
I spoke to one of Love and Carrots' gardeners, Leigh Prezkop, and asked her both about what Love and Carrots does and how they plan on impacting urban sustainability.