6 boundary-pushing zero-waste courses

Experimental, chef-designed zero-waste dinner by Morrison Healthcare wows hospital brass at Jersey Shore Med Center. Plus: Solutions for tableside serving without wasting.

From avocado skins (and even pits!) to broken scallops, no food was left behind at a recent sustainability-focused dinner at Jersey Shore Medical Center (JSMC), part of Hackensack Meridian Health (HMH). “Our objective was to build a menu that used each and every part of everything while still creating a meal with great flavors and presentation,” says Greg Cordova, corporate executive chef with Morrison Healthcare, the hospital’s foodservice provider.

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