Getting wasted can be a lot more virtuous than you think. At L.A. fine-dining mainstay Providence, beverage director Kim Stodel has created a new zero-waste cocktail program that uses kitchen scraps for infusions and garnishes. It's a fitting move for a sustainably-minded restaurant that focuses on responsibly sourced seafood.
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Symrise and Giraffe Foods will be attending the Restaurants Canada Show 2026 at …
