From banana peels and coffee grounds to fish skins and leftover brioche, Compass Group chefs get creative with some very non-traditional ingredients that would otherwise hit the waste bins.
On April 27, Compass Group hosted its sixth annual Stop Food Waste Day celebration, designed to encourage individuals and organizations to adopt small changes that can make a big difference in reducing food waste and protecting the environment. Through a variety of live cooking demonstrations and fun, educational workshops in its dining locations across the country, Compass chefs and culinary experts shared tips and ideas on how to reduce the amount of food that goes to waste, an easy way to reduce carbon impact.
As part of that educational effort, the culinarians came up with some innovative dishes that utilize products that traditionally have been thrown away, but which are perfectly usable. Here are eight examples, with recipes…
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