near zero-waste program

As part of our commitment to sustainability, we operate from a near-zero-waste approach, beginning with the ingredients we use. We receive over 40,000 pounds of donated produce per year, rescued from local retailers who would otherwise have discarded it. After turning all the edible produce into our meals, we salvage scraps for stock, and then compost what remains. All in all, an additional 10,000 pounds of produce waste are salvaged or composted from the Double Trellis kitchen each year.