The salad, which costs $8.60 and includes roasted bread butts, carrot peels and broccoli stalks, will stay on Sweetgreen menus through late September.
Their innovation is a simple one: They sell their greens alive, still growing in trays so that there is no decay between the farm and the plate. Just snip, wash and eat.
“Just Eat It: A Food Waste Story” premiers on April 22 at 10 p.m. on MSNBC.
It’s rare to see something so stylish, easy-to-use and on point released by a government organization.
Culinary director Adam Kaye explains how Blue Hill created the project — and why.
Edible Manhattan readers are food waste-reduction champs.
It’s getting colder outside, here are our editors’ recommendations to keep you busy reading inside.
Food52 shows us how to make the most of what might otherwise be compost fodder.
Tell us what you do with leftover food scraps for a chance to win a $100 gift card to Food52’s home and kitchen shop Provisions.
Our editors are as deep into their reading as they are into the summer.
Food52 shows us how to make the most out of these hearty byproducts.
Earlier this fall, at a sold-out forum in New York City organized by Food Tank, we learned how massive our food waste problem has become. Here are some examples of what Edible communities across the country are doing to combat the problem.