Turning waste into winning dishes
About the Trend
As produce costs rise, it's important to get creative and use ingredients fully to reduce waste, whether by using every part to create more dishes or sharing extras with other restaurants. Waste reduction goes beyond sustainability—it's about maximising ingredient potential and creating unique food experiences that bring communities together.
“Anything that you don’t throw into the bin is going to translate to dollars on the plate. Utilising would-be waste provides excitement for customers and also forces us, Chefs, to be more creative and adventurous.”
- Andrew Ballard
UFS Executive Chef, ANZ
