🥕 Reducing Waste with Koma – July 10, 2025

On July 10th, 2025, we visited Koma, a local Korean restaurant in Kannai. The head chef graciously provided us with a variety of vegetable scraps—carrot tops, beansprouts, and other trimmings—that would have otherwise been thrown away if we weren't there.

As part of our zero-waste effort, these scraps are now being turned into natural fertilizer, such as vegetable scraps powder. We appreciate Koma's support of sustainability both inside and outside the kitchen. Every little bit matters and collaborations like these enable us to realize our vision.