We’re running out of options, as a species. Sustainability is more than a catchphrase these days, it’s a moral obligation and a consumer expectation.
But what does sustainability look like in action? Is it scary? Is it expensive? Is it even a realistic endeavor considering the thousands of other things we have going on at the moment?
Today we talk with Chef Matt Orlando. He’s a damn good chef and restaurateur. How good? When he opened his AMASS, Rene Redzepi and Thomas Keller invested. He’s also leading the charge in sustainable practices and today he runs us through the things he does to protect the planet which protecting his pocketbook.
For more on AMASS visit https://amassrestaurant.com
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