Over the summer, Collective members met with Alan Ruesga-Pelayo, a bartender at Fort Greene’s Mettā, to discuss the restaurant’s zero-waste goals. Over a table full of Pier A Harbor House hors d’oeuvres, members learned about the bar’s incorporation of leftover kitchen ingredients in their cocktails, preservation techniques such as dehydration, vinegars and shrubs and its goal to exclusively procure local products.
