FSR December 2022

FOOD & BEVERAGE ❶ WASTE NOT U.S. consumers have been gradually waking up to the reality that around a third of food is wasted, just as more restaurants are upping their efforts to cut such waste. e approaches they take run the gamut and can include smarter sourcing, more streamlined menus, utilizing ingredients in sev eral dishes, and repurposing scraps. San Francisco–based Flour + Water Hospitality Group aims to fully use every fruit and vegetable. The company will keep fruit stones, which often have some “meat” attached, to make vinegar; vegetables are cut for a more natural look, rather than diced, to eliminate leftovers; and some veg etable leftovers are pickled.

DISHES LIKE THE AMBERJACK CRUDO AT FLOUR + WATER FEATURE REPURPOSED INGREDIENTS, LIKE VINEGAR.

KRESCENT CARASSO

43

FSRMAGAZ INE .COM

DECEMBER 2022