6 boundary-pushing zero-waste courses

From avocado skins (and even pits!) to broken scallops, no food was left behind at a recent sustainability-focused dinner at Jersey Shore Medical Center (JSMC), part of Hackensack Meridian Health (HMH). “Our objective was to build a menu that used each and every part of everything while still creating a meal with great flavors and presentation,” says Greg Cordova, corporate executive chef with Morrison Healthcare, the hospital’s foodservice provider.