New York chefs get creative to fight food waste
Environmentally-conscious chefs, whose workplaces run the gamut from soup kitchens to Michelin star restaurants, gathered at the Brooklyn Navy Yard last week to show how creative cooking could make use of food scraps that are often tossed out.
Competitors got experimental with cheese rinds, overripe apples, vegetable stems and more as part of the Zero Waste Food Challenge, hosted by the Department of Sanitation of New York’s Foundation for New York’s Strongest.
The challenge is a new addition to the NYC Food Waste Fair, meant to emphasize the importance — and viability — of waste reduction in the hospitality industry.