A restaurant in New York is serving food waste dumplings using vegetables that would otherwise head for compost as filling.
The project is part of a collaboration between chef Dan Barber and the Mimi Cheng's restaurants.
The initiate will see the restaurant serve dumplings that are packed with the ends of vegetables like bok choy, zucchini, carrot skins, stems and leaves, there’s also a peanut-ginger-miso sauce inside.
Food waste and ways to tackle it are forcing chefs to come up more and more interesting ideas in the kitchen. What’s interesting about Barber’s work, including his upcoming WastED event in London, is that it forces diners to consider aspects of food waste they may otherwise ignore.
The waste dumplings at Mimi Cheng's will be served throughout February.