by Chef's Garden | Oct 26, 2021 | Food and Sustainability
Using every part of a vegetable, from root to tip, is a core principle at the Culinary Vegetable Institute. Executive Chef Jamie Simpson adamantly maintains a minimal food waste methodology in his kitchen, creating culinary components from ingredients others might...
by Chef's Garden | Aug 26, 2021 | Food and Beverage
One of the ways that The Culinary Vegetable Institute works in synergy with The Chef’s Garden is to find solutions for the food waste that is an inevitable outcome of every farm throughout America. The national percentage of ingredients grown but never consumed is a...
by Chef's Garden | Oct 16, 2015 | Sustainable Living
An average of 26 percent of produce is wasted in the United States due to strict cosmetic standards imposed by grocery chains[1]. Restaurants often have the same guidelines, struggling with what to do with leftovers traditionally tossed following dish preparation. But...
