L.A. Weekly’s Better of Los Angeles Meals & Drink: A-Z

Los Angeles has more fantastic restaurants and eateries than ever before in the city’s history. Hence, it is more difficult than ever to determine the best. With the abundance of all meals served comes the uncomfortable fact that we are producing more food waste than ever, which ultimately ends up in landfills that produce the greenhouse gases that contribute to climate change.

According to the California Integrated Waste Management Board, 6 million tons of food waste or waste are thrown away in this state every year. Food is California’s largest source of waste, making up about 18 percent of landfills. But Angelenos are always at the forefront.

Preux and Proper recently received a green star from the city, making them one of the most sustainable concepts in Los Angeles for composting all of their food waste on site. They get a micro-green farm where they want to plant their own micro-green plants right on the busy corner of the spring and main streets in the city center.

“We can do well by becoming an industry leader in an industry where everyone is following the cheapest and newest trends,” says owner Josh Kopel LA Weekly at the bar over a Preux Palmer cocktail. “We have decided to push this agenda, which has not made any money for a long time. But after five years it worked out really well. We are now a zero landfill operation. “

The butcher’s daughter in Venice takes part in the Postmates FoodFight program, in which leftovers are picked up from local restaurants and handed over to local animal shelters. The Bay Foundation’s table-to-farm composting program connects local restaurants with environmental charter schools to compost their food waste and fertilize the community.

This includes sustainability and the concept that the less food you travel, the better it tastes, and that we have to limit our carbon footprint worldwide. It changes our culture and how we see what flows into our bodies.

“For a long time we’ve looked directly beyond what’s available in our local markets and fisheries,” award-winning chef and forefather of the Los Angeles sustainability movement, Michael Cimarusti, told LA Weekly. “For a long time, the local catch was not considered good enough for many restaurants that serve it now, which was simply ignorant. We ignored what was available locally until Dock to Dish changed all of that. Now every day in Providence we celebrate the demersal species like cod and cod on our menus. “

These are some of the ingredients that were definitive not just this year LA Weekly The best of Los Angeles: food & drink Problem, but best for Los Angeles. Here it is from A to Z.

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