Dine at these 4 restaurants that minimise food waste
Salted & Hung Chef-owner Drew Nocente’s contemporary tasting menu has evolved the last couple of years, and today, he continues to focus on a ‘Zero Food Waste Dining’ philosophy. Most of the dishes are marked by creative use of the entire animal, from the meat to byproducts like skin, innards and bones. To prep his dishes, the Australian chef uses traditional...
Source: asiaone.com