Trash Cooking originated in the United States of America as a new culinary trend. The keyword is zero waste, because with “trash cooking” you look for inspiration in the bin rather than in the fridge or the pantry. It should be pointed out that this new trend in food preparation is based on fresh food and has nothing to do with waste products already prepared for other customers. The name of this trend, literally “trash cooking”, has a very precise social and economic objective: to combat food waste and avoid throwing away products that, on the contrary, could easily be used, thanks to the chef’s creativity. Moreover, trash cooking can only benefit the pockets of restaurateurs, with a net saving on raw materials. The idea is also to return to the lifestyle of a few decades ago, when there was a fundamental rule in every home: “throw nothing away”!
Zero Waste in Training of Catering and Hotel
2021-1-FR01-KA220-VET-000024799
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