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Zero-Waste Cooking Is Top Restaurant Trend In 2019

February 10, 2019: 12:00 AM EST
The National Restaurant Association says zero-waste cooking in restaurants is one of the major trends of 2019.  The basic idea is to create menu items that make use of ingredients that would otherwise be discarded as waste. Washington, D.C.’s Teaism restaurant, for example, has come up with a way to use broccoli stems trimmed from florets. The chef grins the broccoli stems, mixes them with goat cheese and seasonings, rolls them together, breads them with panko and fries them. Another restaurant breathes new life into used coffee grounds by cold steeping them to flavor homemade coffee ice cream.[Image Credit: © jacqueline macou]
"Zero-waste cooking trends: Broccoli stems and broken scallops ", National Restaurant Association, February 10, 2019, © National Restaurant Association
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