EATING OUT IS ONE OF THE MOST pleasurable parts of travel, but it’s all the more enjoyable when you know you’re supporting a dining establishment with sustainability at the forefront of its philosophy.
By their very nature, hospitality venues generate an enormous amount of waste. Just as we at home throw out peelings and scraps, the packaging ingredients come in and leftover food, so too do restaurants – just on a bigger scale.
Ronni Kahn, founder of Australian food rescue charity OzHarvest, sums up the devastating impact of wasted food succinctly: “Food waste feeds climate
