Grounded advice from a zero-waste restaurant.
” for outstanding environmental performance. According to its website, Michelin’s criteria for this award considers things like the provenance of ingredients, food waste systems, resource management, and the restaurant’s environmental footprint.
There are nearly 300 Green Star restaurants throughout the world.article, Marea is a large, high-volume restaurant . Its brand is built on expense accounts, not costly ingredients. Marea’s approach to waste reduction is rooted in practicality, meaning it’sPhoto by Altamarea GroupThe first step to reducing waste is to stop unnecessarily creating it. “You don't always have to peel onions if you're making a stock, the outer part is just a dried inner layer of the onion,” Lauren says. “Carrots don’t need to be peeled as long as they’re cleaned and scrubbed.” According to Lauren, simple technical changes are as much about reducing waste as they are building informative habits, “all of these little things definitely changed the mindset for our team as to how they approach dishes.” The same concept applies to throwing out odds and ends that still have value. At Marea, tin foil is kept clean so, animal bones and vegetable trimmings are transformed into stocks and sauces, and bread no longer fresh enough to be sold to a customer becomes staff meal. This sort of upcycling can easily be implemented at home, only maybe you turn that stale bread intoYears before Marea achieved zero-waste status, Lauren believed she could transform the restaurant's composting process entirely on her own. “At first I was like, we'll just do it ourselves. We'll just compost. And then getting into that, particularly in New York, I could not even wrap my head around how to figure that out.” These frustrations led her to, a Brooklyn-based consultancy specializing in waste reduction. “We could not have done it without them,” says Lauren. Composting, waste reduction, and environmentally conscious cooking techniques are not always intuitive or easy to put into practice. Collaborating and partnering with resources outside of your own knowledge—whether it’s a friend, sustainability professional, or website—will make the effort much more manageable.To facilitate composting, every cook at Marea keeps a small, green bin near their work station to collect vegetable trim and other organic food waste. While these bins work well for her team of cooks, Lauren employs an even more convenient solution at home. “We have a bag in the freezer [filled with] vegetable trim—tops of onions, bottoms of onions, carrot [peels]—all of that stuff goes into this bag,” she explains.
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