“At OCD we work on being a zero-waste restaurant where we use every part of all ingredients—creating a circular system where waste becomes part of future menus. Working with farmers who bring us the best produce, from fruits and vegetables to fish and cattle. Our relationship with our framers and producers extends beyond grade “A” produce, we work in harmony to save and use produce that isn’t “pretty” enough to sell and find ways to incorporate the produce into our menus. Throughout our group, we create a circular system that leans on each business in its own expertise. We reduce and reuse our leftover to create products and a pantry that upcycles all of our waste and feeds our whole group”