Restaurants in Oregon, particularly Carafe in Portland, are doing all they can to make sure they’re operating sustainably. Food waste are composted, practically everything is recycled, and the owner, Pascal Sauton, is particularly proud of Carafe’s commitment to sustainability.
One of the people who left a comment pointed out how much more eco-friendly it would be if people would just start making their own meals at home. Great point, really. However, restaurants aren’t ever really going to go away, and since they’re here to stay, I believe it’s still a smart move for them to be eco-friendly.