North East eateries and producers cut waste down to size

Jodie  Bruton
Updated April 21 2017 - 2:06pm, first published April 19 2017 - 3:27pm
FOOD FOR THE SOUL: Saint Monday owners Chris McGorlick and Lauren Salathiel say their sustainable approach to the business is simply an extension of their home life. 
Pictures: MARK JESSER
FOOD FOR THE SOUL: Saint Monday owners Chris McGorlick and Lauren Salathiel say their sustainable approach to the business is simply an extension of their home life. Pictures: MARK JESSER

A NEW brew made from pumpkin farm waste is in the pipeline.

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Jodie  Bruton

Jodie Bruton

Journalist

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