FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Scrappy Seattle
In Seattle, no scrap, no trim, no byproduct is left behind. Chefs are upcycling, cross-utilizing, and repurposing like our lives depend it (and, well, they could!) in order to prevent waste.
The New MSG: Melon Skin Garnish
Using melon seeds and skin, Chef Jarrett Stieber of Eat Me Speak Me in Atlanta smashes perceptions on kitchen waste.
Flavor Farm
At Emmer & Rye, saving scraps and reducing waste leads to new techniques, ingredients, and flavor compounds.