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Food Waste
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The Unsexy Tool Top Chefs Are Using to Cut Food Waste
It’s not glamorous, but it works. Across top kitchens, chefs are embracing composting systems that cut waste and close the loop in meaningful ways.
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Medium
1H 0MIN
Pasta and Potatoes Recipe by Refettorio Made in Cloister
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Medium
1H 30MIN
Carrot Bread by Refettorio Mérida
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1H 0MIN
Smoked Tomato Soup with Tomato Croutons and Basil Oil by Refettorio Harlem
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Medium
1H 0MIN
Fava Bean Risotto & Arancini, Spring Onions & Morel Mushrooms by Refettorio San Francisco
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Medium
1H 0MIN
Corn Tortilla with Spiced and Roasted Cauliflowers Stems by OzHarvest Sydney
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Medium
1H 0MIN
Couscous Fritter with Roasted Plum Mayonnaise by Refettorio Felix
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Download the Why Waste? Cookbook Vol. 1
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Medium
3H 20MIN
Devil Curry by Ivan Brehm
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Medium
50MIN
Peruvian ‘Aguadito’ by Pía León
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Easy
30MIN
How to Roast Pumpkin Seeds
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Why Waste?
00:10
How to Use Overripe Fruit
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Medium
38H 13MIN
Zero Waste: Yesterday’s Bread with Scallop Roe Taramasalata by Sat Bains
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Medium
27H 0MIN
Zero Waste: Tutti Frutti Ice Cream by Sat Bains
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Medium
1H 34MIN
Zero Waste: Frozen Ripe Peach Smoothie by Dominique Crenn
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Medium
22MIN
Zero Waste: The Carrot That Wanted to Be a Pasta by César Troisgros
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