Food scrap salad: a zero-waste solution

Sweetgreen tosses foods scraps into a special salad.

Sara Rush Wirth, Senior Editor

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel, leaves and gnarly ends that usually get tossed in the trash. At Sweetgreen, a health-focused restaurant concept with 31 locations, the trend took the form of a limited-time vegetable-scrap salad on the late-summer menu at its four New York City stores.

Fresh facts

  • A portion of the salad’s $8.60 price tag was donated to City Harvest, a New York organization that fights hunger. 
  • Food scraps that aren’t used in menu items are composted at each Sweetgreen location. 
  • 31 percent of food in the U.S. goes uneaten—about 133 billion pounds of food every year. - National Resources Defense Fund
  • 6 billion pounds of produce are thrown out each year in the U.S. - National Resources Defense Fund

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