Hilton launches zero waste menus
The menus, available to guests for one month at four flagship UK hotels, showcase innovative techniques to combat food waste
Dishes will utilise a range of innovative cookery techniques to showcase the potential for commercial operators to implement simple steps that eliminate or significantly reduce waste.
Key takeaways
- Root-to-shoot and nose-to-tail cookery: using whole ingredients to eliminate waste – from salmon cheeks to ox heart, to fermenting vegetable stalks, trimmings and peelings to make rich sauces and stocks and using bruised or overripe fruits in cocktail making;
- Rescuing and repurposing leftover food: helping to significantly reduce waste from breakfast buffets by using items such as pastries, bread, fruit and coffee beans to create mouthwatering puddings;
- Pickling: collecting surplus fruit and vegetables otherwise destined to be thrown away and preserving them through pickling – including last year’s delicious gooseberries.
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