Organic restaurant reduces waste, teaches farm-to-table

Organic restaurant reduces waste, teaches farm-to-table

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Increasing sustainability by reducing waste is a multi-faceted challenge for the food industry. One solution brings customers to growers. Technology also helps, providing on-demand donations to food banks and shelters. In Denmark, Copenhagen’s Amass restaurant holds a Gold Organic Certificate, meaning that 90 to 100 percent of the restaurant’s food and drink is pesticide-free.

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