Carrot peels, broccoli stalks and leaves, kale stems, cabbage cores, romaine hearts, bread butts — these are the things we typically slide off our cutting boards right into the trash.
But why use these "trash" ingredients? Well, about 40% of all food produced in the U.S. ends up in landfills, never to be eaten, but instead to create methane, a greenhouse gas that contributes to climate change.
Chef Dan Barber of Blue Hill is leading the movement of chefs who are finally putting their feet down. In March, he overhauled his New York City restaurant to open wastED, a pop-up centered on the stuff kitchens usually toss.
This salad is a new part of the wastED project. sweetgreen has a food ethos that pairs perfectly with Barber's: