NEW YORK - Garbage is inevitable in the restaurant and bar business. Kitchen employees toss onion skins and meat fat into the wastebasket almost instinctively. Once-used plastic wrap and slips guarding the linens find their way into black bags for trash-day pickup. Plastic bags are ordered by the bundle and then often discarded after customers use them to take leftovers home.
At Brooklyn natural wine bar and restaurant Rhodora, however, taking out the trash works a little differently.
Read this story at SFGate