Low-Waste Menus
Maximizing creativity
Push the boundaries
Unique food stories
Maximize ingredients potential
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About the trend
The rising cost of produce means that we need tobe resourceful in order to reduce waste, whether that’susing the whole ingredient to create more componentsor sharing excesses with other restaurants. Reducingwaste is no longer just about sustainability, it’s aboutmaximizing the potential of ingredients and creatingunique food stories that bring communities together
"There are so many dishes that can be easily adapted or tweaked. You just have to be creative."
Chef Brandon Collins
Executive Chef - UFS North America
Low-Waste Recipes
Spent Grain Detroit-Style Focaccia
For Casual Full-Service Restaurants
One of the global top dishes with a high-fiber focaccia base, topped with a pesto made with carrot tops, carrot aioli, fermented garlic, and a kick of spice from Nduja.
