After mastering the ancient art of composting, the restaurant moved on to
recycling. The team revamped the trash area in the kitchen, allowing the
waitstaff to sort out recyclable glass, cardboard, paper and metal. “We’ve gone
from two 30-gallon trash bags a day to one13-gallon trash bag a day,” Cindy
Dalphanso, a co-owner of the County Road restaurant, presented at a workshop on practical steps toward sustainability at this month's ecomaine's Green Symposium.
- John C.L. Morgan