Going Zero Waste Will Be A 'Selling Point' For Restaurants, Says Corby Kummer

Food writer Corby Kummer spoke with Boston Public Radio *on Tuesday about a zero waste Brooklyn restaurant that could change other restaurateurs' relationship with food waste.

"This restaurant called Rhodora is trying to figure out how never to have to give anything to the dump that could have been recycled or composted," Kummer said. 'It's not easy to do, but I do think it's going to be a selling point."

Zero waste restaurants may start to gain popularity among environmentally conscious consumers, Kummer noted.

"I do think that young people are going to choose this and look at this as a reason to eat in the restaurant," he said. "Rhodora is just starting, and [going zero waste] is expensive and complicated, but they've got to blaze the trail."

*Kummer is a *senior editor at The Atlantic*, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.