District Fray Magazine: Seeing Green: A Sustainability Outlook for the D.C. Dining Scene
“Over the last decade, shopping at the farmers market infiltrated the mainstream, people rallied around a sea turtle with a plastic straw stuck in his nose, and Burger King sold tens of thousands of plant-based Impossible Whoppers. There’s still a long way to go, but these trends signal the beginnings of progress toward a more sustainable food system.
They’re signs that major movements are taking hold locally and globally, like reducing plastic waste, encouraging plant-based diets, improving traceability in seafood and preventing food waste. Bolstered by increased consumer awareness around these issues, chefs and restaurateurs are setting the pace and the agenda for the sustainable food movement in 2020.
We asked four of DC’s culinary sustainability leaders to forecast the year ahead, from trends in green restaurants to their dreams for the industry. Our expert panel features Kyle Bailey, chef and partner at The Salt Line; Ellen Kassoff, co-owner of Equinox Restaurant; Ryan Ratino, chef and owner of Bresca; and Rob Rubba, chef and partner at the forthcoming Oyster Oyster.”
Featured photo courtesy of The Salt Line.