Greek restaurant in New York City switches to organic, seasonal and sustainable sources
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The restaurant landscape continues to shift as consumer demand for sustainably raised food grows.
Both a recognition of this trend and a personal interest in the health of the planet spurred Stavros Aktipis, owner of Kellari restaurant in New York City, to invest nearly a year in researching each ingredient and switching to organic, seasonal and sustainable sources. Through his efforts, this Greek restaurant says it now offers a 100-percent sustainable menu. Aktipis also hopes to bring Kellari’s sustainable standards to its sister location in Washington, D.C.
Dive into Kellari’s new offerings.
Contact Anna Kang at [email protected]
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