Four restaurants that stand out in the food waste reduction trend – with no loss in flavor
Here, even citrus fruit peels are dehydrated and turned into seasonings. Chef Jaime Young has partnered with local artisan suppliers, like a butcher shop that provides him with sausage for his recipes.
348 Wythe Avenue
On display in the restaurant’s dining room, a compost bin transforms up to 66 lb [30 kg] of organic waste into a rich fertilizer, which is later donated to public school gardens. The dishes, for herbivores and omnivores, favor organic ingredients.
Rua Medeiros de Albuquerque, 256
Their menu changes four times a year to take advantage of the best produce of each season. The seasonal menus, in harmony with the environment, also contemplate vegetarian, vegan, lactose-free, and gluten-free options.
Calle Grau Mendiburu, 823
A reference in zero waste, Silo works directly with small producers. And chef Douglas McMaster tries to use all the parts of the ingredients in the recipes, in a very creative and tasty manner.
39 Upper Gardner Street