In Britain, chefs stir up food waste revolution in the kitchen - new perkins breakfast restaurant dish

LONDON (
Thomson Reuters Foundation-
Working as a young chef in a high school
At the end of the restaurant, Douglas McMaster once saw hundreds of Jewel lettuce thrown directly into the bin, serving only their roots --as garnish.
This is one of McMaster's first zero-point experiences in Britain.
Waste restaurants are one of the increasing number of restaurants designed to reduce food waste, as it is difficult for millions of people to get enough food in the growing global population.
"We like to think that it's zero waste to have no bins," says Mr McMaster, 31, who is talkative. year-
The old man with long hair and fashionable beard won the annual Young Chef award from BBC in 2009.
In a world of hunger and destruction of the environment, food waste is increasingly seen as immoral, dumped in landfills to rot, releasing greenhouse gases, while requiring fuel, water and energy to grow, it was wasted.
1 out of 3 global grain production
Worth nearly $1 trillion.
According to the Food and Agriculture Organization of the United Nations, imprisonment is imposed every year. FAO).
Saving a fraction of this is enough to feed 0. 815 billion people who go to bed hungry every night and help meet the needs of the growing global population, which will reach nine.
8 billion from current 7 by 2050. 6 billion, U. N. agencies say.
Chefs are accused of wasting food in the kitchen, and the hotel Department accounts for almost 10% of the food thrown away by British shops and consumers every year.
However, more and more entrepreneurs and innovators have joined the ranks of social support to solve this problem --
Conscious consumers who support the UN's goal of halving food waste at the retail and consumer levels by 2030.
Chefs like Jamie Oliver and Hugh feenley
Whittingstall uses their celebrity status to raise awareness or publicity about the new regulations.
Others have introduced the concept of turning garbage into food restaurants, soup kitchens and social businesses.
In 2014, McMaster opened his restaurant Silo in Brighton, sourcing from local farmers, avoiding packaging, and trying to make everything into dishes, including by-products.
McMaster said that the whey left by making cheese was converted into potato sauce, and the crust of the bread was turned into a flavored o soup.
Ruins and indelible parts like eggshells and bones are converted into compost before being handed over to farmers.
McMaster said: "Every natural thing has a purpose. you just need to find out what the purpose is . " Sip a cup of coffee in the office above the restaurant, and the office uses waste materials such as industrial floor tiles and cabinet frames as furniture.
McMaster admits his restaurant has little impact in the global fight against waste, but hopes it will set an example.
For restaurants, hotels and catering services, they are increasingly trying to reduce garbage, and many of them are aware that reducing garbage is also good for business, said Liz Goodwin of the World Resources Institute, a think tank.
A 2017 study found that reducing food waste can increase revenue and reduce costs. several large chains, including KFC and Nando, have promised to reduce production in the next few years.
But when businesses cut back on waste, Goodwin says, despite producing more than 70%harvest waste.
She wants the chef to influence this.
"If the chef says it's really important not to waste food, it's the message that the customer will take home," she said . ".
Michelin in last June-
Italian chef Massimo Bottura has opened a new restaurant in central London called Refettorio Felix, which does not welcome wealthy diners but caters to supermarket scraps
Unlike the soup kitchen, guests do not queue up but dine on a table surrounded by artists and designer works.
Bottura and more than 50 other famous chefs cook in the restaurant, and some of their recipes and techniques are compiled into a recipe designed to teach people how to reduce waste at home.
"We are having a revolution to bring morality into the kitchen," Bottura said . " He was named the best in the world in 2016 at the Ostria Francesca restaurant in Modena, northern Italy
"We need to look at the normal ingredients in the refrigerator under another light.
Too cooked tomatoes are not good for salads but can be used to make a delicious sauce ".
In Leeds, North England, chef Adam Smith delivers food destined for landfill sites to local schools to support low-income people
Teach students about food waste.
"We educate young people about environmental issues," he said in a warehouse in the suburbs, where his organization "really junk food programs "(TRJFP), is based.
In 2013, Smith founded TRJFP, a single cafe that offers ingredients recycled from restaurants and supermarkets.
In a few years, it has developed into a network of more than 120 restaurants and shops, including the first in the UK. what-you-
Like a supermarket that wastes food.
"We have caviar here, lobster and quality meat here. . . it’s insane!
From zucchini to breakfast cereal, a pile of food crates full of anything surrounded him, Smith said.
Last year, when the local government found out that the products they sold were out of their reach, the store had a legal problem --by-
Date, indicating that even if an item still looks good, it is still considered unsafe.
TRJFP avoided prosecution, Smith said, but added that the incident highlighted the need to change legislation and engage in a broader dialogue on how to deal with waste at the national level.
While some European neighbors, such as France or Italy, have taken national measures to deal with food waste, British supermarkets rely on charities and food banks to redistribute the rest of their food.
"It is our responsibility as a charity to solve this problem and we have not received support to solve it," he said . ".
"Ideally, the measure of success. . .
We won't be here again.