The Boston Globe – Chris Berdik, September 25, 2014 THE BREAKFAST RUSH hits City Table, the main eatery in Boston’s Lenox Hotel, one late spring morning. In the busy kitchen, cooks and servers marshal perfect plates of eggs Benedict, French toast, and waffles topped with whipped cream and berries. Across a stainless steel expanse of countertop, the dishes return smeared with egg, half-eaten pancakes, toast crusts, and abandoned asparagus. Just a few weeks earlier, according to Scot Hopps, director of sustainability at the Lenox, these leavings would have been tossed into the trash, sent down a metal chute to a back.......
↧
