How to Minimise Food Waste at Home, According to MICHELIN Green Star Restaurant Chefs
"At this Bib Gourmand and Green Star restaurant, Teible, sustainability, seasonality, simplicity, and integrity are at the core of its ways of working. Minimising food waste is a big player in their commitment to their four pillars, with chef Masanori Ito explaining that their 'practices allow [them] to run an efficient kitchen while being mindful of [their] environmental impact.' Some of the practices includes designing menus that allows their ingredients to have a dual purpose, using every part of their produce/products across different dishes, fermenting, pickling and air drying processes to enhance flavours and shelf life, and lastly composting coffee waste and vegetable trimming." - Kelly Sadek
