From organic food to composting to replacing plastic straws with paper ones; eco-activist Laura Turner Seydel tells host Steve Curwood there are a lot of easy things the restaurant industry can do to become more sustainable.
The article you just read is free because dedicated readers and listeners like you chose to support our nonprofit newsroom. Our team works tirelessly to ensure you hear the latest in international, human-centered reporting every weekday. But our work would not be possible without you. We need your help.
Make a gift today to help us reach our $25,000 goal and keep The World going strong. Every gift will get us one step closer.