A tiny Chicago sandwich restaurant has made headlines for pulling off an impressive feat for any sort of restaurant: producing zero waste.
Over the span of two years, chef owner Justin Vrany’s restaurant, Sandwich Me In, has produced 30 litres of garbage – the average amount of waste produced by most restaurants every hour, he points out.
That’s equivalent to 25kg of onions and about two dozen coffee cups.
In order for his restaurant to produce zero waste, Vrany commissioned an artist to transform the garbage into a sculpture.
Aside from operating on renewable sources of energy and using locally sourced meat and produce, Vrany is a militant recycler and composter, bringing waste home with him so he can dispose of them ethically.
Kudos to you, Vrany!
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