date:Jan 15, 2019
s that apply when selling or using those items at their restaurants.
Third on this years list of overall trends is zero-waste cooking, which calls for chefs and restaurateurs to reduce the amount of food waste created during the preparation of menu items to prevent it from ending up in landfills. The chefs said zero waste could be achieved through nose-to-tail cooking, incorporating ugly produce into menu items and recycling or composting, among other things, the survey found.
Zero-waste cooki