Food Sustainability at New York’s Graffiti Earth Restaurant

Chef Jehangir Mehta Gives Us a Taste of His New Restaurant in New York – Graffiti Earth

MEHTA: About 20 to 30 % of food is wasted per year!

  • Creativity is in Graffiti Earth’s Menu
  • Farm to Table Eating: Example salads, soups made from farm purchased food.

Watch the New York Cheddar TV Show:


Food Sustainability at Graffiti Earth  <- Check out the video.


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