The free-from restaurant boom that's cashing in by stripping back
by Johanna Derry from Environment | The Guardian on (#1910J)
Whether it's gluten, sugar, nuts, eggs, waste or even carbon, today's most successful restaurants care as much about what's off the menu as what's on it
Remember when vegetarian restaurants were a novelty? Or even vegan restaurants? Now it's barely worth noting when there are so many other free-from options to trumpet.
From chains such as Wahaca, which has announced that it is carbon-neutral, all the way to Michelin-starred restaurants, in the last few months an ever-growing number of places are accentuating the negatives - the things you won't find at their restaurants - over what you will.
Continue reading...