This tip is part of the Mastering the Art of Sustainable Cooking contest.
( overview | categories | rules | prizes | judges )

On the one hand, a single restaurant cooking for many can be far more energy-efficient than many families cooking alone. On the other hand, restaurants often use exotic, out-of season ingredients, generate lots of scraps during prep, and throw away any uneaten food. Ask restaurants what they’re doing to be more sustainable, frequent those that are doing the best, and encourage them to do more.

How do you encourage restaurants to reduce their carbon cookprints?

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