There is [music] an ingredient we're all eating in restaurants, but none of us can see it. Plastic has become part of our food chain. We're serving it. We're eating it without even realizing.But I believe that chefs can be part of breaking this cycle because when we shift the demand, we shift the actual opportunity here. This isn't something that I want to talk about as something with perfection. You know, for years we've been talking about in restaurants to go containers and the plastic straws.But what if ...