zero-waste-week

We know that Americans waste a whopping 40% of food. Portland-based ice creamery Salt & Straw is working on limited edition series of flavors made with local food waste.With other locations in San Francisco and Los Angeles, Salt & Straw is partnering with purveyors and gleaning organizations such as Urban Gleaners (Portland), Food Runners (San Francisco)…

Breadcrumbs, bread pudding, croutons, French toast. These are just a couple of things you can make with leftover bread, but what about beer?

We celebrated all things sustainable in our inaugural Zero-Waste Week. From cooking with scraps to saving spent grains from brewing beer and turning them into food, we delved into all the ways we can help better the environment and, frankly, get what we paid for! The documentary about famed chef Jeremiah Tower's rise and fall…

Just because we're wrapping up Zero-Waste Week here at Food Republic doesn't mean we're done with talking about food waste.

NYC start-up Industrial/Organic aims to create a more efficient system of turning food waste into recycled material. The key is a type of fermentation.

These four cookbooks will help guide you to whole vegetable nirvana. Learn how to braise broccoli stems, make salsa out of green top and more.

Pick up a copy of Scraps, Wilt & Weeds and you’ll never look at vegetable' sub-prime bits again. Ready to make this carrot top granita?

Austin's The Brewer's Table will open this summer, with a mission that combines innovative beer and food practices, including fighting waste.

This pizzeria in New Jersey boasts several of these wood-fire ovens as well as having a smaller carbon footprint than most pizza restaurants.

Pick up a copy of Scraps, Wilt & Weeds and never look at vegetable tops, stalks, leaves and other sub-prime bits again. Learn how to cook broccoli stems!

Wise Sons Deli in San Francisco's Mission District doesn't let a single ounce of their wood-smoked pastrami go unconsumed. It's as if they were inspired by their grandmothers' kitchen habits, which sounds like a pretty dang authentic deli to us. How authentic, you ask? The phone number listed on their website comes with the caveat: "You…

The USDA's National Organic Standards Board (NOSB) will change its guidelines for organic produce this coming Wednesday, April 19 in Denver, CO. These new rules will have major implications for the $39 billion American organic produce market, and determine which types of farmers can grow under a certified organic label. The upcoming decision may negatively impact hydroponic and aquaponic farmers like Marianne…

We all know the story of the heirloom tomato: the oddball, multicolored fruit that was once considered too ugly is now prized and sought out. Food expert and entrepreneur Sarah Phillips is the person behind the OG @food Instagram account, jumping early on the photo-sharing platform in 2011. Since then, Instagram has become a hotbed for…

Four Pillars, a small distillery in Melbourne, Australia seems to have gotten its mission from its geography: When the world gives you oranges, you make gin. But the founders of the company didn't stop there. After distillation, the oranges that have been used for gin are given another chance at life in the form of…

There's never been a better time to educate yourself about how to eradicate food waste. Welcome to Zero-Waste Week on Food Republic.

Roxanne Spruance is the chef and owner of Kingsley in NYC. She manages to keep the restaurant 100 percent landfill-free with her no-waste cooking.