Zero waste doesn’t mean zero taste, if you ask these top chefs. A dozen of New York City’s most celebrated restaurants and bars have accepted the challenge to produce no food waste for an entire week as part of the first-ever Make Food, Not Waste Restaurant Week. Pegged to the citywide mandatory composting program that begins next week , kitchens across the Big Apple are getting creative to reduce, reuse and recycle their ingredients in the tastiest way possible, from Sept.
30 through Oct. 6. Participating locations include Michelin-approved Musket Room, Loring Pace, Rezdôra and Win Son and newer hot spots such as Bar Contra and Corima, among others.
“Food waste is pretty much unavoidable in restaurants, but that doesn’t mean we can’t do better,” James Beard Award-winning chef Dan Kluger, owner of Loring Place and executive chef at Greywind, told The Post. “It felt like a great opportunity to push ourselves and explore new ways to reduce waste.” Taka Sakaeda, chef and partner at Nami Nori, told The Post that Make Food, Not Waste helped spark “new ideas.
” “While we’ve been composting for some time ...
we pushed our creativity further.” Food is the single largest item in landfills and produces methane, a greenhouse gas more potent than carbon dioxide and a significant cause of climate change. It’s an issue very dear to many chefs’ hearts — and tummies.
“For us, as a restaurant centered around ocean-fresh cuisine, the state of our oceans hits .
