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This former executive chef of Racines, which closed recently, is now the culinary director of the Oberon Group, the owners of Rucola, June Wine Bar, Rhodora Wine Bar and the caterer Purslane, all in Brooklyn, and Accord Market in the Catskills.

“We’re in the business of serving people,” said Henry Rich, a co-owner of Rhodora.

Many chefs and restaurant owners see little incentive in pursuing more environmentally friendly ways to order ingredients, much less pay an extra $800 as Rhodora does for a bin from TerraCycle.

At the Brooklyn natural wine bar and restaurant Rhodora, however, taking out the trash works a little differently.

The reason zero-waste “is not a mainstream concept, that you don’t see it in gastronomy or hospitality in mainstream ways, is because we’re just waking up to it,” said the chef Douglas McMaster, who runs the waste-free London restaurant Silo and advised the owners of Rhodora.