“Chefs are outdoing themselves with creative and delicious ways of using food waste. One of Fallow’s signature dishes is a cod’s head glazed with homemade sriracha butter, using fish heads from Scotland that are normally thrown back into the sea. They also make a potato bread using leftover potato peelings and salmon mousse using fish bellies which are often discarded. At Native, they run a ‘Scrappy Hour’ with a menu featuring zero waste cocktails and ‘wasting snacks’.” – Crab Communications
“It started with restaurants using meat such as cull yaw (old ewe) and retired dairy cow, ingredients that we have forgotten about. It then moved onto fish heads, collars and wings. Now this ‘use it all’ trend is hitting the mainstream – partly driven by economy and sustainability, but also by the rise of the slow cooker which makes cooking cheaper (often tougher) cuts a doddle. Sales of beef shin, ox cheek and lamb neck are up by 23%, 9% and 4% respectively. Sales of fish heads increased by an incredible 34%.” – Waitrose
“It’s one thing making use of your own waste, but restaurants are now taking this a step further and making use of other people’s waste produce. Acme Fire Cult makes use of its neighbours and partner 40FT Brewery’s waste, including for dishes such as Marmite butter, using leftover yeast from the beer brewing, but they also make use of neighbours The Dusty Knuckle’s waste in their sourdough miso and sourdough mole.” – Tonic Communications
