Owner and head chef Daniel Orr at FARM Bloomington is creating ways to reduce as much waste in his restaurant as he can. A few practices he is implementing at the restaurant is using every part of the animals they use, including the bones to create stock, and then they put in the vegetables and food scrapes into the stock, scrapes that would otherwise be thrown into the trash. In the kitchen he makes sure all his chefs are maximizing how much food they can use. They only cut 1/4 of an inch of the bottom of the vegetables, they use very once of sauce in cans and reuse stale bread for other uses. Gables Bagels also uses their old bagels at the end of the week and create ” Bagel Chips” Both of these owners have implemented new innovations in their stores that help every day in reducing waste.
“The key to being a good restaurant is to have the least amount of garbage to throw away at the end of the day,” Orr said.
