Grounded advice from a zero-waste restaurant.
” for outstanding environmental performance. According to its website, Michelin’s criteria for this award considers things like the provenance of ingredients, food waste systems, resource management, and the restaurant’s environmental footprint. There are nearly 300 Green Star restaurants throughout the world.article, Marea is a large, high-volume restaurant . Its brand is built on expense accounts, not costly ingredients.
The same concept applies to throwing out odds and ends that still have value. At Marea, tin foil is kept clean so, animal bones and vegetable trimmings are transformed into stocks and sauces, and bread no longer fresh enough to be sold to a customer becomes staff meal.
Composting, waste reduction, and environmentally conscious cooking techniques are not always intuitive or easy to put into practice. Collaborating and partnering with resources outside of your own knowledge—whether it’s a friend, sustainability professional, or website—will make the effort much more manageable.To facilitate composting, every cook at Marea keeps a small, green bin near their work station to collect vegetable trim and other organic food waste.
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