Providence, an LA-based seafood restaurant, has become world-renowned for its sustainable practices and wild-caught, sustainable produce.
The bar at the two-star Michelin restaurant also aims to be sustainable in its endeavours, adopting a mindful approach to waste and re-using scraps from the kitchen, as Providence’s Bar Director Kim Stodel highlights in the below video.
Rosa Medea is Life & Soul Magazine’s Chief. She writes about lifestyles including sustainable and green living. She also offers content services to businesses and individuals at Rosamedea.com