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. As part of its dedication to creative sustainable solutions, the Amass team stretches the use of each ingredient as far as possible. Crispy crackers contain coffee grounds. Condiments and a butter replacement contain green vegetable scraps. And dishes change each day, depending on what is ripe.…

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