{"id":18989,"date":"2015-10-29T11:21:32","date_gmt":"2015-10-29T15:21:32","guid":{"rendered":"http:\/\/wordpress-367309-1145705.cloudwaysapps.com\/?p=18989"},"modified":"2015-10-29T11:21:32","modified_gmt":"2015-10-29T15:21:32","slug":"brooklyn-chef-reuses-catering-leftovers-to-open-a-zero-waste-restaurant","status":"publish","type":"post","link":"https:\/\/sustainablog.org\/articles\/brooklyn-chef-reuses-catering-leftovers-to-open-a-zero-waste-restaurant\/","title":{"rendered":"Brooklyn Chef Reuses Catering Leftovers to Open a Zero-Waste Restaurant"},"content":{"rendered":"<blockquote class=\"instagram-media\" style=\"background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: calc(100% - 2px);\" data-instgrm-captioned=\"\" data-instgrm-version=\"5\">\n<div style=\"padding: 8px;\">\n<div style=\"background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 50.0% 0; text-align: center; width: 100%;\"><\/div>\n<p style=\"margin: 8px 0 0 0; padding: 0 4px;\"><a style=\"color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;\" href=\"https:\/\/instagram.com\/p\/9Br_rgMYlY\/\" target=\"_blank\">Gruyere grilled cheese on marble bread with tomato bisque kind of day. And throw in a pearl sugar Belgian waffle too. #clintohill #lunch #brooklyn #farmtotable #zerowaste #tomatosoup #eeeeeats<\/a><\/p>\n<p style=\"color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;\">A photo posted by Saucy By Nature (@saucybynature) on <time style=\"font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;\" datetime=\"2015-10-19T16:45:44+00:00\">Oct 19, 2015 at 9:45am PDT<\/time><\/p>\n<\/div>\n<\/blockquote>\n<p><script src=\"\/\/platform.instagram.com\/en_US\/embeds.js\" async=\"\" defer=\"defer\"><\/script><\/p>\n<p>Customized events, such as weddings, corporate events and private celebrations, are usually accompanied with delectable menus. And like any catering company, <a href=\"http:\/\/www.saucybynature.com\/\">Saucy by Nature<\/a>, takes pride in serving its guests high quality, locally sourced ingredients. It all sounds appetizing until you think of the tons of waste acquired from such made-to-order events.<\/p>\n<p>Owner and chef Pzemek Adolf explained in <a href=\"http:\/\/www.eater.com\/2015\/10\/9\/9482035\/food-waste-restaurant-pop-up\">this article featured on <em>Eater<\/em>\u2019s website<\/a>, \u201cWe ended up with all these surplus ingredients. You may order a case of zucchini but not use a third of that.\u201d You do the math, and you\u2019ll too realize that\u2019s a lot of squash that could be headed for the local landfill if it isn\u2019t eaten very soon. But Chef Adolf\u2019s excess food problem became his solution. Adjunct to the catering company, he opened <a href=\"http:\/\/www.saucybynature.com\/saucy-restaurant\/\">a\u00a0zero-waste, 20-seat restaurant<\/a> by the same name in September.<\/p>\n<p>Adolf and his team of chefs meet after each catering event to discuss which foods were not used and how they will be served in the restaurant the following day. The lunch and dinner menus change daily depending on the available ingredients. Guests initially may be leery of the concept, but once they read the menu of upscale yet familiar dishes, they\u2019ll want to dig right in. The restaurant\u2019s brown sugar and sesame glazed Kabocha sqush, jerk pork belly with cider and pears and grilled corn, and tomatillo bruschetta are enough to entice anyone\u2019s taste buds!<\/p>\n<p>Saucy By Nature understands a zero-waste concept is more than serving up tasty dishes. They also compost their food scraps, recycle plastics, paper and metal, and donate leftovers to food pantries. As more chefs and restaurateurs join the movement to reduce food waste, there may be a chance of curbing this <a href=\"https:\/\/sustainablog.org\/2015\/09\/global-food-waste-on-the-uns-sustainable-development-agenda\/\">global problem<\/a>.<\/p>\n<h3>Business Owners Are Making Money and Upholding Their Values<\/h3>\n<p>Restaurants are as unique as the people who open them. We\u2019ve seen vegan, vegetarian and now waste-free restaurants be financially successful and honor their values. It\u2019s refreshing to know that business owners don\u2019t have to trade one for another. Last year, <a href=\"http:\/\/eatdrinkbetter.com\/2014\/11\/18\/no-waste-restaurant-chicago\/\">Chicago-based Sandwich Me In<\/a> received praises in the blogosphere for its commitment to composting and recycling, despite the city not offering these services. The sandwich shop has produced approximately eight gallons of trash over its two and a half years of cranking out mouth-watering subs. This is mere scraps compared to typical restaurants that produce an estimated eight gallons of trash per hour every day.<\/p>\n<p><a href=\"https:\/\/sustainablog.org\/2015\/04\/just-eat-it-documents-americas-love-affair-with-food-waste\/\">Rub &amp; Stub<\/a> and <a href=\"http:\/\/vibrantwellnessjournal.com\/2014\/11\/18\/the-real-junk-food-project-food-waste\/\">The Real Junk Food Project<\/a> are two other restaurants changing the food industry with their business models of \u201crescuing\u201d food the trash. They serve up donations from supermarkets and eateries that can\u2019t be cooked at local soup kitchens.<\/p>\n<p>Have you ever eaten at restaurant that transforms leftover food into new dishes? Do you know of a zero-waste restaurant that we should share with our readers? Find out more about Saucy\u2019s ever-evolving menu options on their <a href=\"https:\/\/www.facebook.com\/SaucyByNature\/?fref=ts\">Facebook<\/a> or <a href=\"https:\/\/instagram.com\/saucybynature\/\">Instagram<\/a> pages.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brooklyn chef Pzemek Adolf added a 20-seat zero-waste restaurant to his catering company Saucy by Nature to make good use of unused food.<\/p>\n","protected":false},"author":125,"featured_media":18990,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,13],"tags":[4107,8643,8644,1300,1585,8645,8642,7941],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Zero-Waste Restaurant Serves Up Catering Waste<\/title>\n<meta name=\"description\" content=\"Brooklyn chef Pzemek Adolf added a 20-seat zero-waste restaurant to his catering company Saucy by Nature 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