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Local chainlet offers climate-conscious Israeli street food

The chain, which has locations in Montgomery County and Washington D.C., aims to combat climate change with plant-based Israeli food

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Plant-based diets: Putting veggies at the center of our plates

Just 5% of U.S. households are vegan or vegetarian, but there are plenty you might call "plant curious," with omnivores swapping out some meat for vegetables in a diet that's plant-based, or "flexitarian."

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The Vegan Food Wars of DC | Washingtonian (DC)

A crew of innovator chefs and entrepreneurs have turned Washington into a hub of plant-forward dining. But they have all kinds of competing ideas about what meat-free fare should be.

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What Goes Into the Best Veggie Burgers in D.C.? - Washington City Paper


Washington City Paper
What Goes Into D.C.’s Best Veggie Burgers?
Chefs consider nutrition, climate change, and labor costs when deciding to make their own veggie patties or source them from "tech meat" companies like Impossible.
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In February, the London-based policy institute Chatham House released a study with a conclusion that doesn’t mince words: Global dietary patterns must shift to be more plant-based because of the impact animal farming has on the environment. But according to recent reports, although Americans are eating less beef than they used to, overall meat consumption has increased during the pandemic. This is despite widespread coronavirus outbreaks and laborabuses at meatpacking plants. 

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Eight Memorable Sandwiches for Sampling in D.C. This Spring


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Sandwiches continue to be one of few reasons to crack a smile during the pandemic. The past year has brought boundless creativity between bread to the District as chefs looked to make their menus both crowd-pleasing and portable. We told you what to order in the fall and winter to get you through the cold and ice. Now that picnic season is upon us, we have eight new options worth seeking out.

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Green Tracker: Fueling your restaurant with alternative energy sources


Green Tracker: Fueling your restaurant with alternative energy sources
Wind and solar power may be more attainable than operators realize: Here’s how 3 independent restaurants are investing in renewable energy
When you think of restaurants investing in sustainable practices, checking off green-friendly boxes like compostable packaging and energy-efficient equipment, or even zero-waste promises might come to mind. But one of the more challenging, less headline-grabbing sustainable practices is investing in alternative energy resources like solar and wind power. The upfront cost of alternative energy can be significant for operators, and, as the Green Restaurant Association’s CEO Michael Oshman said, “if you are in a city, it’s not like you can stick a wind turbine on the roof or put solar panels on a building you’re renting from.”

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Food trucks, neighborhood deliveries help restaurants survive pandemic


Bethesda woman boosts options, businesses
By Rose Horowitch |
January 28, 2021
Cipolla Rossa Pizzeria took its wood-fired oven to the Bannockburn Swimming Club parking lot. Owner Josh Anson, left, stands next to his mother, Jaci. Tanya Sisler is at right.
Submitted photo
Amidst the damage of the coronavirus pandemic, Tanya Sisler, who has lived in Bethesda’s Bannockburn neighborhood for six years, has tried to be a lifeline for restaurants struggling with decreased sales.
In March, Sisler began scheduling food trucks and neighborhood deliveries at the Bannockburn Swimming Club parking lot. She was trying to help local restaurants recoup lost revenue.
“Tanya was the first one we worked with in the neighborhoods and she was instrumental literally in bringing our business back,” said Josh Anson, owner of Cipolla Rossa Pizzeria. “She was bringing us revenue that we didn’t have.”

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