Reducing waste (especially of food items) is a laudable aim but I must admit to having some difficulty with the concept of 'zero-waste' restaurants (https://www.foodism.co.uk/zero-waste-restaurants-london/). It is certainly a good idea to use, where possible, locally-produced; disposable items and to attempt to minimise food waste (although I am not sure that simply composting it 'cuts it'). All human activities generate waste, including the travelling of the clientele and the people working in the restaurant to its location each day. Cooking (especially involving some 'fancy' techniques) consumes considerable energy (with associated heat losses). There does seem to be an element of marketing ploy, directed at the 'wealthy but environmentally concerned', about the general concept. 'Reduced waste' would be perhaps more accurate but doesn't have the same ring.
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