Kay Masterson has always wanted to make her Boston-area restaurant more sustainable, partnering with an organic farm to get some vegetables close by and offering reusable containers for customers’ takeout. When Massachusetts was weighing whethe
Kay Masterson has always wanted to make her Boston-area restaurant more sustainable, partnering with an organic farm to get some vegetables close by and offering reusable containers for customers' takeout. When Massachusetts was weighing whether to block restaurants from dumping food waste into landfills, her restaurant started composting without waiting on a law. Read More
