Chef Creates a Sustainable Menu Using Food Waste

Where most people would see cauliflower leaves and the tops of carrots as garbage, Bruce Kalman sees ingredients to actual meals.

The chef of Union in Pasadena uses these ingredients, along with other produce items that many would simply throw away, in juices, sauces and garnishes.

So instead of creating compost, Kalman creates summer sorbet using fennel stalks and adds a textural element to salads using cauliflower stalks. He told Mashable:

“We have a responsibility as chefs to make food...

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