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Why Achieving Zero Waste Is Such a Challenge for Restaurants

Diners are largely to blame This story was originally published on Civil Eats. In the homey dining room at West Oakland’s Brown Sugar Kitchen, servers glide between tables offering refills on coffee while line cooks work in the open kitchen, frying chicken in front of a row of countertop seats. A neighborhood favorite, the restaurant boasts a warm atmosphere combining owner and chef Tanya Holland’s French culinary training with traditional down-home soul food to create dishes like barbecue shrimp and grits, beignets, and buttermilk fried chicken served with a cornmeal waffle.
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