Boston restaurants think locally and act innovatively to reduce their environmental impact

Sinks Lumiere uses low-flow spray nozzles to save water. 2. Lights Fluorescents do the trick in the kitchen, and use a lot less energy than standard bulbs. 3. Grease Waste not, want not. Used frying oil gets picked up and passed on to people who fuel their cars with it. 4. Local food Fish and meat don’t travel far. During the growing season, the fare at Lumiere is almost entirely local. (Wiqan Ang for The Boston Globe)  THE GREENEST OF THEM ALL