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'Junk' food - literally! Gourmet meals made from the trash.

For each meal served in restaurants, a half-pound of food waste is created. Top chefs are using this waste food to create stunning meals

Photo of Sharon DCosta
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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
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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.

What is a provocation or insight that might inspire others during this challenge?

People can use this idea in their homes, purchasing imperfect or "ugly" produce at discounted rates, and using them to make things like jams, sauces or pickles.

Tell us about your work experience:

I am an entrepreneur, marketer & social entrepreneurship enthusiast, with an interest in poverty alleviation & women's welfare. I have an academic background in business design.

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Photo of OpenIDEO

Congrats on this being today's Featured Contribution!

Photo of Sharon DCosta

Yay! Thank you!

Photo of Swapna Bellare

This is a another great post on the concept of recycling to eliminate food waste.
Quite similar to Anze's post on re-growing from  veggie scraps:
https://challenges.openideo.com/challenge/food-waste/research/planting-waste
I like how this can inspire many to enhance food coloring without the use of additives/artificial coloring.
Curious to see how this idea will evolve!



 

Photo of Sharon DCosta

Thanks, Swapna! Yes, I read Anze's post on re-planting scraps. That was quite amazing. In fact I plan to try it. With urban farming gaining popularity, that concept could really catch on.

Did you mean producing natural food coloring from unwanted veggies / scraps? Sounds like an interesting idea to explore!

Photo of Swapna Bellare

That's nice! perhaps you can share when you try.
Yes! adding color through natural ways as another alternative to use other wasted veggies.