5 Restaurants Making a Conscious Effort to Create Less Waste

These businesses in Canada and the U.S. are dedicated to reducing their ecological footprints.

Photograph courtesy of The Tare Shop.

Odd Duck

Austin, Texas

Chicken-fried fish head, photograph by Richard Casteel.

Longtime partnerships with local farms has allowed owners Bryce and Dylan Gilmore to guarantee all menu items are locally sourced or produced. If pork is on the menu, rest assured that everything from snout to tail has been used. Try the chicken-fried fish head, with a beet barbecue sauce rustled up with fish scraps. 


Miller Union

Atlanta, Georgia

Chef Steven Satterfield has made sustainability a priority. In his kitchen, everything is saved and incorporated into the dishes to add flavour and texture. A highlight is his braised lamb with semolina gnocchi, carrot, turnip, fennel, pea and mint, with a sauce made almost entirely of vegetable peelings.


The Tare Shop

Halifax, Nova Scotia

Photograph courtesy of The Tare Shop.

This go-to coffee shop in Halifax’s North End is a disposable cup- and package-free zone, but don’t worry if you forget your own, as you can borrow one from the store’s handy mug library. After coffee and a sweet treat, hit the adjacent bulk section, which is filled with package free items—think liquid detergent, shampoo, and even lettuce au naturel. Owner Kate Pepler also runs workshops on zero waste how-to’s and waste-free gift wrapping.



Winnipeg, Manitoba

The blueberry yum yum burger, photograph by Ian McCausland.

Co-founders Kyle Matheson and Marc Priestly serve up delicious and hearty burgers using locally sourced ingredients. Nuburger’s takeout boxes, napkins, tray liners and straws are all compostable, so your feast is guilt- and waste-free. Menu favourites include a burger featuring house-made blueberry barbecue sauce.


Hopworks Urban Brewery

Portland, Oregon

Fish and chips with a Totally Chill Hazy IPA, photograph courtesy of Hop Works Brewery.

The beers at this brewery are all USDA-certified organic, with more than 750 tons of spent-brewing grain sent to local dairy farmers for cattle feed. Sip on the Totally Chill Hazy IPA and enjoy the fish and chips—the Alaskan cod is cooked in Hopwork’s own pilsner batter.


[This story appears in the July 2019 edition of WestJet Magazine.]