💨 Abstract

Restaurants across the U.S. are adopting sustainable practices to reduce their carbon footprint, with 75% of U.S. adults preferring eco-friendly establishments. Chef Rob Rubba of Oyster Oyster in D.C. stands out with innovative methods like using 90% induction or electric cooking equipment and partnering with water-powered mills and local farms. Rubba's restaurant, the first D.C.

Courtesy: wtop.com

Summarized by Einstein Beta 🤖