Some companies and communities are working to address the issue. Preventing waste in the first place is a key way to combat the issue, the report said, noting that for every dollar invested in food waste reduction, restaurants can realize about $8 in cost savings. The restaurant industry generates about 11.4 million tons of food waste annually at a cost of about $25 billion per year, according to a report from San Francisco-based non-profit ReFED earlier this year. The creative use of food scraps comes amid increased awareness of the environmental impact of restaurant food waste as well as the potential savings that waste reduction can unlock. In fact, she now mandates that each restaurant in the group must have at least one cocktail with recycled or upcycled ingredients. “It’s pretty cool to look at stuff and say, ‘We could have thrown this out and we figured out a way to use it instead’,” she said. She said the resulting syrup has vanilla notes, “and toasty stuff.”Īnother time, twenty pounds of rice were left over after the menu at Hank’s Cocktail Bar was changed. She adds sugar, water and warm spices, such as allspice and cinnamon. The cooks roast the avocado pits, and then Weinstein grinds them - a coffee grinder works, she said, or you can grate them with a microplane. She also took avocado pits and turned them into orgeat, a syrup normally made from sweetened almonds and rosewater that is a key ingredient in Mai Tais. For example, in the Trash Gimlet, left, which sells for $12, trim from citrus garnishes are sweetened into a cordial and mixed with gin and bitters. Soon she had created a whole section on her drinks menu called “Trash Humans,” in which something in each cocktail was repurposed. When she realized that using those peppers also could reduce her cost of goods, she started looking at what else she could swipe from kitchens. So she mixed them with equal parts Aviation Gin, Sweet Vermouth and Campari and a signature cocktail was born. “I was like, ‘It smells like a Negroni’,” she said. Bartender 4 changing hotkeys between cahrs skin#The peppers’ skin and excess liquid were being discarded until Weinstein examined them. Her kitchen theft started at Hank’s Pasta Bar, where the chef had a dish of burrata with roasted red peppers. “I love stealing things from the kitchen for multiple reasons,” said Jessica Weinstein, corporate beverage director for the Jamie Leeds Restaurant Group based in Washington, D.C., which includes Hank’s Cocktail Bar, Hank’s Pasta Bar and four-unit Hank’s Oyster Bar. The result is cocktails that not only reduce waste and cut costs, but also establish creative synergy between food and beverage menus. Bartenders are finding new ways to collaborate with the kitchen, using leftover herbs, peels and even avocado pits to inspire new drinks.
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