Zero-Waste Cooking

One of the biggest trends in the restaurant industry right now is cooking for sustainability and fighting food waste. According to the National Restaurant Association “According to the USDA, 30 to 40 percent of food produced in the United States ends up in the trash. As consumers become more aware of the issue, many choose eco-friendly dishes”. They also noted “Chefs are also tapping into eco-friendly sourcing of their foods. Plant-based proteins, which require significantly fewer resources to produce, claimed the No. 2 spot among protein trends. Locally sourced meat and seafood, which require less transport and have a smaller carbon footprint, took the No. 3 spot, followed by sustainable seafood at No. 4. Mehta attributes the trend to increased awareness among consumers. “This generation is taking much more interest in global warming.” So are you ready for a change? Read the rest of this article on restaurant.org.