Why Waste?

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Why Waste

Download the Why Waste? Cookbook 2023

Download the Why Waste? Cookbook 2023, containing recipes utilising food waste to create delicious dishes.

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Why Waste

Why Waste? Get your recipe published in our cookbook

Would you like to publish your own recipe in the Why Waste? Cookbook? Create one using discarded or leftover food and share it on social media to inspire people.

Thank you for bringing us your best recipes made with leftovers and share them with foodies worldwide.

#WhyWasteRecipes

Food for Soul recipes

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Why Waste

Pasta and potatoes recipe by Refettorio Made in Cloister

This down-to-earth recipe is brought to you by Naples-born chef Sabrina Russo. 

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Why Waste

Fava bean risotto & arancini, spring onions & morel mushrooms by Refettorio San Francisco

Chef Phil Saneski has worked in Michelin-Star kitchens and served on the board of the Research Chefs Association.

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Why Waste

Carrot bread by Refettorio Mérida

"Preparing food generates a feeling of well-being in the body and soul.

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Why Waste

Corn tortilla with spiced and roasted cauliflowers stems by OzHarvest Sydney

Like every Refettorio around the world, OzHarvest in Sydney is working towards a future of zero food waste by using rescued and donated produce.

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Why Waste

Couscous fritter with roasted plum mayonnaise by Refettorio Felix

Iulia Nonu is the Head Chef at London's Refettorio Felix.

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Why Waste

Smoked tomato soup with tomato croutons and basil oil by Refettorio Harlem

Raised in London, educated in New York, and a key figure in the city's non-profit food scene, Chef Elizabeth Richards sees cooking as an act of service and l

Why Waste? Season Two

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Why Waste

Two Ways to Use Stale Bread

These leftover bread recipes will save your stale bread from going to waste.

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Why Waste

How to Use Overripe Fruit

Don’t throw away your overripe fruits – turn them into delicious dishes with these recipes from world famous chefs.

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Why Waste

No Waste Vegetable Trimming Recipes

Learn how to make a delicious tutti frutti ice cream and

Stale bread and Yesterday’s bread with Scallop Roe Taramasalata by Sat Bains

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Why Waste

FDL+ Zero Waste: Yesterday’s Bread with Scallop Roe Taramasalata by Sat Bains

Why Waste? is back.

Overripe peaches and FrozeRipe Peach Smoothie by Dominique Crenn

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Why Waste

FDL+ Zero Waste: Frozen Ripe Peach Smoothie by Dominique Crenn

Why Waste? is back.

Vegetables trimmings and Tutti Frutti Ice Cream by Sat Bains

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Why Waste

FDL+ Zero Waste: Tutti Frutti Ice Cream by Sat Bains

Why Waste? is back.

A composite image of carrot trimmings and a carrot dish.

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Why Waste

FDL+ Zero Waste: The Carrot That Wanted to Be a Pasta by César Troisgros

Why Waste? is back.

Overripe raspberries and raspberry cushion by César Troisgros.

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Why Waste

FDL+ Zero Waste: Raspberry Cushion by César Troisgros

Why Waste? is back.

Stale bread and Old Bread and Tomato Mille Feuille by Dominique Crenn

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Why Waste

FDL+ Zero Waste: Old Bread and Tomato Mille Feuille by Dominique Crenn

Why Waste? is back.

Why Waste? Season One

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Why Waste

Why Waste Dairy? Massimo Bottura and Takahiko Kondo

In episode four of our Why Waste? video series, Massimo Bottura and Osteria Francescana sous chef T

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Why Waste

Why Waste Meat and Fish? Massimo Bottura and Jessica Rosval

Did you know that 20% of the meat and 35% of the fish we produce is wasted?

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Why Waste

Why Waste Cereals? Massimo Bottura and Francesco Vincenzi

In episode four of Why Waste? Massimo Bottura enjoys the recipes of his chef from Franceschetta 58, Francesco Vinc

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Why Waste

Why Waste Vegetables & Herbs? Massimo Bottura and Karime Lopez

Fifty percent of all the vegetables and herbs we buy are thrown away - a shocking figure that is easily fixed with a little creativity in the kitchen.&n

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Food Waste

Zero Waste Recipe: Vegetarian Croquettes with Veg-Peel Demi-Glace by Karime Lopez

Chef Karime Lopez from Gucci Osteria da Massimo Bottura in Florence, Italy, shares her tips on how to turn

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Food Waste

Zero Waste Recipe: Second Life Pasta Pie by Francesco Vincenzi

Chef Francesco Vincenzi of Franceschetta58 in Modena, Italy, uses leftover pasta, meat and cooked vegetables to create his version

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Food Waste

Zero Waste Recipe: Super-Crispy Fried Chicken by Takahiko Kondo

This recipe from sous chef Takahiko Kondo of Osteria Francescana makes use of leftover egg whites and potato starch to create

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Food Waste

Zero Waste Recipe: Leftover Empanadas with Spiced Yoghurt by Jessica Rosval

Chef Jessica Rosval of Casa Maria Luigia shows us how to use leftover meat to make delicious empanadas.

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Food Waste

Zero Waste Recipe: Veg-Peel Demi-Glace by Karime Lopez

Chef Karime Lopez from Gucci Osteria da Massimo Bottura in Florence shares her recipe to turn vegetable trimmings into a rich

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Food Waste

Zero Waste Recipe: Caramelised Bread Crust Cake by Francesco Vincenzi

Chef Francesco Vincenzi from Franceschetta58 in Modena, Italy, makes use of bread trimmings for this decadent

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Food Waste

Zero Waste Recipe: One Minute Parmigiano Rind Crackers by Takahiko Kondo

This simple recipe from sous chef Takahiko Kondo of Osteria Francescana turns Parmigiano rinds into satisfyingly snappy cheese

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Food Waste

Zero Waste Recipe: Golden Beef Fat by Jessica Rosval

Chef Jessica Rosval of Casa Maria Luigia shows us how to make a useful beef-fat rendering that can be added to pretty much any