Sweetgreen Is Teaming Up With Blue Hill To Make A Salad Out Of Food Waste
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:
The choices we make everyday about what we eat and where it comes from have powerful consequences on the health of individuals, communities, and the planet.
The salad also includes arugula, shaved Parmesan, spicy sunflower seeds, and pesto vinaigrette, and the vegetables are roasted in anchovy oil.
The salad will be available at all sweetgreen locations from July 28 to September 28. It's $8.60 and a portion of proceeds will be donated to City Harvest.
Learn more about the creation of the new salad in the video below:
Photo courtesy of sweetgreen
Emi Boscamp is the former News Editor at mindbodygreen. She received a BA in English and minors in Spanish and Art History from Cornell University. She's a writer living in Manhattan and enjoys cooking, eating, traveling, and writing about all three of those things. She loves anything pickled. And anything punny. (She's kind of a big dill.)