Low Waste Menus
Your leftover legumes are destined for a second life and your offcuts of oxtail are about to become something tasty, like the carrot top pesto created by Chef Brandon Collins. It’s time to push the boundaries of your culinary creativity and turn your waste into a winning dish. The rising cost of produce means that we need to be resourceful in order to reduce waste, whether that’s using the whole ingredient to create more components or sharing excesses with other restaurants. Reducing waste is no longer just about sustainability, it’s about maximizing the potential of ingredients and creating unique food stories that bring communities together.
Spring Garden Salad (micro greens, radish, and tied together with pea tendrils) served alongside a trio of colored sauces (pea, mint & basil, carrot & honey, and rose & beet). Photo courtesy Ambercita
