Zero-Waste: A New Trend in the Food Business
Vegetable trimmings being turned into pickles and ferments, coffee grinds used as soil fertilizer, waste milk made into ricotta cheese, the leftover whey added to vinegar to make a pickling liquor ... Sounds like something your super eco-minded friend next door would be up to. But as the Irish Times recently reported, these are just a few of the sustainable practices followed by FoodSpace, a contract catering company feeding hundreds […]