Low-Waste Menus
Maximizing creativity
Push the boundaries
Unique food stories
Maximize ingredients potential
"Anything that you don't throw into the bin is going to translate to dollars on the plate"
About the trend
The rising cost of produce means that we need to be resourceful in order to reduce waste, whether that’s using the
whole ingredient to create more components or sharing excesses with other restaurants. Reducing waste is no longer
just about sustainability, it’s about maximizing the potential of ingredients and creating unique food stories that bring
communities together.
Low-Waste Recipes
Spent Grain Detroit-Style Focaccia
For Casual Full-Service Restaurants
One of the global top dishes with a high-fiber focaccia base, topped with a pesto made with carrot tops, carrot aioli, fermented garlic, and a kick of spice from Nduja.
