EXPLORETime Out New York · 57m ago
NYC chefs are making dinner out of scraps for Make Food Not Waste Restaurant Week
Executive Brief
The 30-second read
New York City chefs are participating in the Make Food Not Waste Restaurant Week to showcase culinary sustainability. Participating venues are utilizing typically discarded ingredients like shrimp heads and citrus scraps to create innovative, high-end menus.
- 01Participating NYC restaurants are repurposing food scraps into gourmet dishes and craft cocktails
- 02The initiative encourages chefs to maximize ingredient utility and reduce commercial kitchen waste
- 03Featured menu items include shrimp-head toast and beverages formulated from citrus remains
- 04Event highlights emerging trends in sustainable gastronomy within the New York dining sector
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London Business News: Executive Guide →AI-generated summary · Verify at source
From shrimp-head toast to cocktails made with citrus scraps, the event gives chefs a reason to use every last bit.