Good Taste, No Waste

As the Pittsburgh restaurant landscape becomes more robust and competitive, restaurant owners are carving out niches to ensure they can attract loyal customers as well as keep staff. No longer does that simply mean delivering value and good food at fair prices. To maintain an edge in the restaurant world also requires sustainable practices. What does this mean? The Post-Gazette has assembled a panel of restaurateurs who are shaping sustainability in Pittsburgh by prioritizing energy efficiency, minimizing food waste, upholding fair labor practices, and ensuring diversity in staffing.

PANEL INCLUDES: