Good Lifestyle

Deposit this under "Crazy but true": every restaurant meal produces half a book fromfood waste. All that adds to 11.4 million tonnes and $ 25 billion of food waste every year only American restaurants, says a recent report from thenon-profit failed. So what do the restaurants do with the remains of food?

Fortunately, the word comes out of the magnitude of the problem and an increasing number of restaurants dream in an inventive way to make the most of the remnants of food,Leftoversand more. Continue reading to find out where your gastronomic dollar can make a difference - and possibly be inspired to reduce your food waste at home. And minimize food waste with your own cooking, check18 ways to make the most of the remains.

Rather than throwing table snacks between seats, some restaurants ask guests to take them to go. TOBarrio in Chicago, Executive Chef andExcellent chef Alumkatsuji Tanabe supports the James Beach Foundation's Impact Program of the James Beach Foundation by giving chips and salsa a second life. "In Barrio, we encourage our customers to save remnants and give them a second life. All that remains on the table, we ask them to go home and follow my simple recipe to do something delicious", he says.

Also in Chicago,First and provisions The volunteers of the executive of Chef Joseph Rizza to transform the additional Portrahouse from a client to a sandwich to steak to lunch the next day. In addition to the beef, of course, the sandwiches are made with white bread without crust, a tomato jam, aïdi with garlic and rocket. They are also delivered in charcuterie without plastic cutlery.

Not near the Midwest? Head to the east of New York to find the line of tradition of cuisine Mark Russell on some restaurants and cafes from local ingredients from the catering companyHigh-performance. Sampling of Russell reuse and recycling ideas:

• Persley pesto centered on laundering parsley stems
• Salmon tartare in salmon pieces on the left after clogging
• Burgers of the primary meat trim
• Tostada at the short coast stacked with small pieces of short coast
• Caramelized Butternut squash with lentils, greens and wild rice that uses the cavity of seed notebooks

TOPuresto, a small group of Mexican restaurants in family-run California, soiled can order all-but-cuisine-sink "Margarita fruit basket". The tropicalcocktailFeatures Olmeca Altos Tequila Restado, mango, pineapple, cucumber, melon of water, fresh lime juice, tajin rim and fruit gaskets, and makes a lively use of fruits and vegetables that are commonly left after creating Other dishes.

For a new tail nose experiment, grab a table at Chef Juan Pablo Torre'sGarcia Bar In downtown Los Angeles. Inspired by its European and Argentine roots and desire to minimize waste, Torre buys a salmon every week and use each part in a variety of preparations. Previous favorites included the Tiradito, a small plate of smoked salmon, fresh cream and crispy steamer bread, and Italian pho, a homemade broth soup with noodles and salmon.

Similar to the nose for vegans, the executive chief Daniela Moreira de Washington D.C.Timber Pizza Co. said, "We do not have any peeler! For all our products, we use all the vegetables or fruits of the flesh to the skin, which reducesleftover food. "Rather than throwing carrot ups, for example, will more undergo them in pestos and throws them as an extra leafy green in salads.

South of the border, the executive chef Alex branch stops his dishes to Herringbone Los Cabos with a garnish for the Earth - and the taste buds.

"Our fish chicharron is cruisive from the fish skin that is usually thrown. We combine it with the extremities of lawyers, radish and carrots, as well as hardening eggs made from yellows of remnants for a dish of waste Zero food created entirely from typically thrown ingredients, he says.

Here is a new way of thinking about recycling. Several restaurants in the Denver Metropolitan Area are associated with us do not waste, non-profit that drops unused food and that you redistribute local hungry populations via food trousers, soup soup, shelters and programs after -sale.

Whether it's extra bread, uncooked proteins or ingredients that remain after a restaurant decides to close its doors, bonus bites are on plates rather than in the discharge. "Last year, we recovered and redistributed nearly 30 million food portions, about 10 million meals," said Kyle Endres, Development Manager so that we do not waste.

After lunch occupied at the rush to the Italian bistro312 ChicagoChef Luca Corazzina feeds his great staff at their common meal pre-dinner.

"We like to eat tacos for our family meal. When I place my food order, I get a supplementGround beefAnd I use the same beef to make the tacos and sauce for our Bolognese Calamata as well as other dishes on the menu, "says Corazzina.

Or if they wanted something Italian, he throws pizzas together. The remains left from the internal bread cooking process form crusts, while the remains of vegetables and meat constitute the fittings. For dessert, the team from time to time on the dishes that did not really cut the menu. "One day we had Tiramisu for the dessert of family flour because the Ladyfingers came out slightly soggy and not as farms and dry that I like to serve our guests."

Consider this Airbnb to eat!Food for all, a digital application allows restaurants to sell additional meals available for a new reduction. Currently, in use in Boston and New York, institutions reduce the cost (50% discount) of dishes that they know otherwise to be thrown at the end of the night. Customers get a business; Restaurants are still gaining money.