We team up with a local company called Compost for Life. As of May 1, 2026, we have diverted over 27,600 pounds of organic waste from the landfills, and turned it into vibrant and healthy compost.

Glass for Life is a wonderful, locally based company that turns all of our empty wine, sake, and beer bottles into sand to help restore Florida beaches. As of May 1, 2026, we have diverted over 10,660 bottles from the landfill!

Recycling cardboard is important because it conserves natural resources like trees, water and oil; saves a significant amount of energy compared to making new cardboard; and reduces landfill waste and greenhouse gas emissions. It also helps reduce air and water pollution and supports the economy. We recycle all of the cardboard we receive each week.

Traditionally, kitchens, especially those that operate fine dining establishments, use plastic spoons to enable quick product tastings and ensure consistent quality while upholding health standards. At Kojin, we decided, when we opened, to invest in metal, reusable spoons for our team to use in the kitchen. This significantly reduces the amount of plastic waste generated in our daily operations.

Operating at 100% zero waste is incredibly challenging, and not a goal we have our sights set on just yet. Currently, we are focusing on achieving zero food waste. We achieve this through multiple initiatives, from composting to our retail products.

In early 2025, Chef Katherine launched the Closed Loop Initiative, which used waste from nearby restaurants to create products for Kojin's menu. Some examples include croissant butter or spent grain donuts. This concept has evolved into SustainTable, a non-profit started in February 2026. The goal of SustainTable is to help guide other restaurants in their efforts to become more sustainable through forums, meetings, and audits. While still in its infancy, the community support has been amazing, and Chef Katherine intends to grow this effort for years to come.

Our retail line is unique because everything we offer is made from food waste, or produce that was considered ineligible for regular sale (usually due to cosmetics, or over-ripening). Some of our products include soap made from used cooking oil, jelly made from marigolds, and a delicious spread made from croissants that beats out any peanut butter you could imagine for your morning toast.

On the rare occasion that a guest does not finish their food, we offer them a bag to take their leftovers home. All of the bags we use are made by Releaf, which uses fallen leaves instead of cutting down trees to make their bags.

We use straws crafted by the Sustainable Agave Company instead of plastic straws. This means we are able to include them in our compost bins, and prevent further waste from going to the landfill.

Kojin is dedicated to sustainability in all of its facets. This even goes as far as ensuring our lights are turned off at the end of each night, all of our warming boxes are unplugged and no unnecessary electronics are plugged in when not required.

Similar to our efforts with electricity, we do our best to ensure no water is being wasted. This effort starts by ensuring no leaks are coming from our sinks or hoses and continues by influencing how we thaw frozen items or how often we run the dish machine.

We work closely with our purveyors to reduce plastic packaging as much as possible. Notably, our produce company, Natoora, has committed to zero plastic in any of our orders. Fresh herbs are wrapped in compostable paper instead of plastic bags, and reusable crates or recycled cardboard boxes deliver fresh fruits and vegetables.

When designing new menu dishes, our team considers the entire animal; not just the trending or popular cuts. Dishes like out Whole Duck and Whole Fish plates demonstrate how different parts can be utilized. From soups, dumplings, croquettes, and more, by utilizing the whole animal we are able to source more responsibly.

While there is no doubt that the food served in Kojin is beautiful and delicious, having just the right garnish is always a bonus. Chef Katherine understands this, and that is why she launched Chase Meadow Farm, named after her son, in late 2024. There, she grows a variety of herbs, flowers and vegetables solely for Kojin. Everything is grown in local compost, without the use of chemicals.

We’re proud to be recognized by Slow Food with the Snail of Approval, a designation given to businesses that are committed to good, clean, and fair food. This certification highlights our dedication to sourcing responsibly, supporting local farmers and producers, minimizing environmental impact, and celebrating food that reflects our region and community.

The Slow Food movement is a global organization that promotes food traditions, sustainability, and transparency from farm to table. Being Snail of Approval certified means we meet high standards for quality, integrity, and care in how our food is grown, prepared, and shared. It’s one more way we stay true to our values and to the people we serve.

We are thrilled to be recognized as an Ocean Friendly Restaurant.

The Surfrider Foundation recognizes restaurants that are committed to cutting out wasteful single-use plastic and offers a simple, straightforward framework to help them make sustainable choices for our ocean. The result is a community of like-minded restaurants.