Chef shares tips for sustainable food future

11/10/2013 | New Zealand Herald, The

Australia's Matt Stone is making a name for himself as a warrior for sustainable cooking practices, leading several zero-waste cafes. "Cafes and restaurants wanting to head towards being zero-waste can start by only taking deliveries from suppliers in returnable crates, jars, tubs and vats," he said. "I'd like to see restaurants and bars changing to water, beer, wine and cider in kegs, not bottles. These simple things would all mean a huge decrease in waste."

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