Kellari debuts new fully sustainable menu

Greek restaurant in New York City switches to organic, seasonal and sustainable sources

The restaurant landscape continues to shift as consumer demand for sustainably raised food grows.

Both a recognition of this trend and a personal interest in the health of the planet spurred Stavros Aktipis, owner of Kellari restaurant in New York City, to invest nearly a year in researching each ingredient and switching to organic, seasonal and sustainable sources. Through his efforts, this Greek restaurant says it now offers a 100-percent sustainable menu. Aktipis also hopes to bring Kellari’s sustainable standards to its sister location in Washington, D.C. 

Dive into Kellari’s new offerings.

Contact Anna Kang at [email protected]

TAGS: Operations
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish