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Re-purpose your food to avoid waste

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With more than 40% of food waste ending up in our landfills every year, Consumer Alert's shows us the new trend where restaurants serve up meals made of only scraps.

This internationally known chef is known for his creative use of ingredients.

"We can crack this been open over here."

Like the vegetable powder he uses to roast beets for this salad.

"Everything is about not throwing away something that you could possibly use," said Executive Chef Gunnar Gislason.

"This is the finished product?"

This is vegetable powder made from a specialty foods company. It's made from the scraps of 20 different vegetables.

Re-purposing and recycling every part of their produce is a challenge they took on in 2015 after realizing they were generating a 150,000 pounds of vegetable scraps every week.

"Changing the culture around the way we treat food has to be part of the discussion," said Thomas McQuillan, the Director of Food Service Sales and Sustainability.

In this country, 40% of food winds up in a landfill.

Food waste in landfills is 16% of the methane in the U.S. and methane is a very potent greenhouse gas.

This is a band wagon that restaurants are jumping on.. not only is it good for the environment but it can also save a lot of money.

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