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Environmental concerns are top-of-mind for the more than 600 American Culinary Federation chefs surveyed for the What’s Hot 2020 culinary forecast.
The desire to source eco-friendly packaging crowned the overall trends list and getting closer to zero waste ranked high as well in the National Restaurant Association’s What’s Hot 2020 annual culinary forecast. Zero waste is tough in any restaurant, but there are plenty of ways to make operations more eco-friendly.
8. Use trimmings from vegetables, fruits and proteins in stocks, sauces, pesto and purées. Some chefs roast these scraps, dry and grind them into powder to add unique flavor to menu items and condiments, as well.