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Food scrap salad: a zero-waste solution
Sweetgreen tosses foods scraps into a special salad. Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.
1 Min Read
Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel, leaves and gnarly ends that usually get tossed in the trash. At Sweetgreen, a health-focused restaurant concept with 31 locations, the trend took the form of a limited-time vegetable-scrap salad on the late-summer menu at its four New York City stores.
Fresh facts
A portion of the salad’s $8.60 price tag was donated to City Harvest, a New York organization that fights hunger.
Food scraps that aren’t used in menu items are composted at each Sweetgreen location.
31 percent of food in the U.S. goes uneaten—about 133 billion pounds of food every year. - National Resources Defense Fund
6 billion pounds of produce are thrown out each year in the U.S. - National Resources Defense Fund
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