For some restaurants looking to minimize food waste by using the entire fruit or vegetable, the compost bin is sparking innovation — and chefs are making no attempt to hide it. Restaurant Business reports that Spice Kitchen & Bar in Cleveland offers “compesto,” a changing concoction of carrot tops, parsley stems and other vegetable trimmings that would have landed in the compost bin, and blends it with couscous as the base for a halibut dish. At Graffiti Earth in New York, a soup was promoted online with the hashtag #eatmycompost.
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