The Big Idea 2013
Published in FSD Update
Aquaponics, trayless dining, closed-loop oil system and seven more big ideas.
Stem to Root
Bon Appétit Management Co., Palo Alto, Calif.
We launched a program in our C&U and corporate accounts called Stem to Root. Stem to Root dishes make use of all the edible, healthy parts of local, seasonal produce such as stalks, peels, rinds and roots. We use everything from sage sprigs and lemon zest to watermelon rinds. Stem to Root puts a fresh, unique spin on vegetarian and vegan dishes and minimizes waste while being healthy and delicious. The waste reduction is in line with Bon Appétit’s principles and long-term goals and it reduces carbon footprint.