A chefs manifesto: lets tackle food waste with good fare

Posted by on Nov 2, 2015 in fare, Food, waste | Comments Off on A chefs manifesto: lets tackle food waste with good fare

food waste fare

Food Waste Fare

According to Dan Barber’s cooking, waste is very central. However, he says you do not need to feel the need that you are wasting. If you ever experience anything peculiar while eating his food, he will conclude that it was an unsuccessful dish. Barber works at the Bluehills restaurant in Manhattan as an executive chef. He also works at a Stone Barns in upstate New York. He is all over the place and also a book author and of his famous work The Third Plate, the book is about a sustainable cuisine that captures his core belief: He says that instead of teaching about not wasting food why not use the leftover food to prepare irresistible dishes.

love food hate wasteTo practice what he preaches, Barber in March transformed his restaurant into a pop-up called wasted. He served carrot top marmalade, fried skate wing cartilage, pock-marked potatoes’ and another almost-binned fare. He did not stop at that he continued with the theme. In September, he and Sam Kass made news when they served ‘waste food’ to world leaders meeting at the United Nations. The two created salads comprising of vegetable scraps, burgers made from wasted beetroot juice pulp, and fries repurposed from corn intended for cow feeding. The idea was based on making the world leaders know that food isn’t a waste if recycled. He further said that this idea should be central for the waste debate. He further said that chefs all over the world have the potential in steering this cause.

Dan Barber explained that expanding the definition of the term waste is one of the reasons that steered him into this cause. The pattern of American wasteful eating culture has escalated food waste, and we are exporting it to the rest of the world he further said. He said according to his research he occluded that most chefs around the world soaked leftovers, and he terms that as waste. That food culture is wrong and should instigate from its further use. He said that the only alternative is to create dishes out of the leftover foods.

He said that America can be a fore frontier in instigating this idea because Americans can turn something raw into a world accepted norm. It would be, however; very hard to make this possible in other worlds because of the different culture and norms in those other countries it would be seen in negativities. It would only be possible to a few people more so the wealthy ones in another part of the world.

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