In my 25 years in this country, except two (yes, I counted) everyone I know waste food every meal. Every damn meal.
In restaurants leaving food on the plate unfinished has become a fashion. Even the waiter makes fun of me when they see my clean plate. We live in a crazy trend of being civilized...
Good to Go app was founded to help reduce restaurant food waste. Their "mission" is nothing fancy - it is how we used to live for centuries but we lost gratitude.
Interview with CEO, Laurent Francois of Le Botaniste (a restaurant in NYC) to discuss what it means to run a truly sustainable business and get some zero-waste tips from their creative kitchen:
Tell us about how Le Botaniste’s sustainability aspirations helped shape your menu. Can you share examples of menu items that were born out of sustainable innovation?
Our founder, Alain has a love for innovating and trying to use every little piece of a veggie in the process.
One example: Pulp from our juices are used as bases for our hummus for example, making use of 100% of the beautiful beets or carrots we receive every day!
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Are there any tips to reduce food waste in your kitchens that our readers could implement at home?
Reuse, reuse, reuse: transform something you tend to throw away in something else! Soup, hummus or oven-dried crackers can be great ways to make it happen (we use all parts of the broccoli for example: steaming the florets and transforming the stem into a soup).
I want to add, if any leftover food (say it was spoilt) cannot be reused, please don't throw in the garbage but place it next to a plant or a tree outdoors.
Eating with the fullest pleasure — pleasure, that is, that does not depend on ignorance — is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebrate our dependence and our gratitude, for we are living from mystery, from creatures we did not make and powers we cannot comprehend.
- Pleasures of Eating by Wendell Berry
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