Ray’s and Stark Bar, the Patina Restaurant Group-operated restaurant at the Los Angeles County Museum of Art (LACMA), has introduced new initiatives to reduce food waste, increase sustainability and promote animal welfare.

The effort, which aligns with Delaware North’s proprietary stewardship platform, GreenPath, has been led by Executive Chef Fernando Darin. His sustainability efforts were detailed in a recent article on LAWeekly.com.

An excerpt from the article can be found below.

When he came on board , Darin helped revamp the small organic garden on-site that produces flowers and greens for Ray’s garnishes and dishes year-round. To help combat food waste, the restaurant now uses leftover food as garden compost or for crafting dog diners’ dishes for its Barky Brunch.

Ray’s already was using organic produce when possible, as well as organic eggs, but Darin’s passion for food care and consciousness inspired more choices for the newly updated menu.                                                                                                                                                                                                                           “I want to give people a little more options and knowledge,” Darin says. “People don’t really pay attention or know where their meat comes from.”

Read more about Ray’s and Stark Bar’s environmental efforts and ethical menu here.