Thi is an excerpt from an article by Krista Simmons for Mashable. Read the full article at http://mashable.com/2015/07/08/trash-food/#OJf1wmExZkq9
In an attempt to reduce astronomical waste in the industry, chefs are applying innovative techniques to turn vegetable scraps and what’s known as “seconds” — produce that isn’t deemed visually fit for the market — into stunning meals.
- Nonprofit End Food Waste Now estimates the average restaurant produces 150,000 pounds of garbage per year. France recently recognized the issue, requiring all edible food from supermarkets to be donated to charities rather than sent to the landfill.
- Dan Barber recently created a pop-up called Wasted in New York City, inviting 20 of the world’s top toques to collaborate on dishes with ingredients like skate cartilage, beef tallow, vegetable pulp and kale ribs — all typically throwaways.
- Grant Achatz of the famed restaurant Alinea in Chicago plans to tackle similar issues with his new restaurant concept, Roister. He'll use biofuels made from fruit and vegetable waste to create fire to cook new dishes.
- Bruce Kalman of Union in Pasadena is playing with pickling, juicing, compound butter- and stock-making with what many would see as garbage. He juices items like the hulls of shelled peas and transforms them into bright sauces to accompany roasted porcini mushrooms. Cauliflower stems and leaves are shaved thin on a mandolin and used as a textural balance in a cauliflower salad. And woodsy fennel stalks are juiced and frozen into a refreshing summer sorbet.
Kalman suggests that guests can be inspired by these ideas at home, asking farmers at their local market for discounted “uglies” or “seconds” to make jams or pestos, and to look at the tops of beets and carrots as ingredients rather than compost.