About Quote by Homaro Cantu
“Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.”
About This Quote
Source Interview: The Future of Food, The New Yorker, 2015
Wasting paper on menus is excessive; using edible, sustainable menus can cut waste and promote eco‑friendly practices.
In simple terms: Paper menus waste resources; edible menus reduce waste.
Key Takeaway
Choose sustainable menu options.
Themes
environment
sustainability
innovation
food industry
Mood
concerned
optimistic
Type
practical
inspirational
When to use this quote
- restaurant planning
- menu design
- consumer education
- policy advocacy
Key Concepts
circular economy
zero waste
design thinking
Questions to Reflect On
- How can restaurants balance cost and sustainability?
- What alternatives exist where edible menus aren’t feasible?
A Different Perspective
Edible menus may be costly or impractical for some establishments.
