Prep cook Hope Chogwemai skinned bell peppers at Trezo Mare. The pepper skins were destined for the compost heap.
Prep cook Hope Chogwemai skinned bell peppers at Trezo Mare. The pepper skins were destined for the compost heap. ALLISON LONG The Kansas City Star
Prep cook Hope Chogwemai skinned bell peppers at Trezo Mare. The pepper skins were destined for the compost heap. ALLISON LONG The Kansas City Star

KC area restaurants put the spotlight on sustainability

July 15, 2014 07:00 AM