How Rob Rubba Eliminated Single-Use Plastic at Oyster Oyster in D.C.

Caroline Hatchett

After 15-plus years in the industry, Chef Rob Rubba was fed up with wasteful kitchen habits, and when he opened Oyster Oyster in Washington, D.C., sustainability became the driving force of his plant-focused tasting menu restaurant. “It’s not just ingredients,” says Rubba. “It’s your practices, the way orders are delivered, what you serve your food on. It’s a tangled mess.” One of the first items on Rubba’s chopping block: single-...