Root to Stalk and Nose to Tail Cooking

/ Foodservice Tips, Restaurant Tips / April 29

First, the bad news. Food waste is at an all time high. Americans waste over 200 pounds of food per person per year. That’s enough to feed us all for nearly two months.

The good news, however, is that restaurants are beginning to recognize and take steps toward mitigating this issue. The trend is known as root to stalk cooking, and it involves making use of every edible part of a plant. The leafy tops of roots such as carrots and beets make flavorful salads. You can also use the extra parts of vegetables to make stock for soup. So the next time you cut the most tender and flavorful part of your vegetable off to eat, think twice before disposing of the rest. There may be a way to utilize it!

The same general rule applies to meat. This technique is called nose to tail cooking, and it’s not for the faint-hearted diner. We all love bacon, but are you ready to incorporate pig’s head into your menu? How about a stock made of connective tissues? This bold and sustainable practice could drastically impact the amount of food waste we see in this country.

So give root to stalk and nose to tail cooking a try today!

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