This Michelin Chef Says Zero-Waste Is Actually Better For Business
At Oyster Oyster, a 30-seat D.C. restaurant with a Michelin star, chef Rubba is building a new business model for restaurants based on zero-waste and plant-forward menus.
At Oyster Oyster, a 30-seat D.C. restaurant with a Michelin star, chef Rubba is building a new business model for restaurants based on zero-waste and plant-forward menus.
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