The latest trend includes the push to reduce waste in foodservice kitchens.
“With higher food and labor costs, there’s a growing need to figure out how to save money,” notes hospitality consulting firm, Andrew Freeman & Co. in its 2016 predictions. Cutting-edge chefs are getting creative with scraps. For instance, Dan Barber, chef at Blue Hill in New York City, created the “wastED salad” for the Sweetgreen salad chain, including vegetable scraps that many restaurant staffs would simply discard, such as kale stems and broccoli stalks. Barber also developed a burger made entirely from food scraps for a pop-up Shake Shack in New York City.
Using your scraps and leftovers wisely will add to your sustainable practices and help your bottom line.