Recently, I came across a review of a restaurant that opened in New York City. The luxury eatery, described as serving borderless, innovative cuisine, was praised above all for its environmental consciousness. To drive the point home, the reviewer raved about a lineup of dishes that use offal from organic animals the restaurant slaughters ethically in-house, which the review termed a clear motivation to let no part of the animal go to waste in the true spirit of a circular economy. I couldn't help but grimace at the glowing words.