Is carrot top pesto on your menu?
This guide maps frequently used fruits and vegetables and provides guidance on how to make the most of each item.
The rubric is based on three factors:
How edible the item is
The item’s versatility
The value it adds to the guest experience
Discover how to reinvent your meal by repurposing and avoiding trim that otherwise would be thrown away.
Download this resource and join people around the world in fighting food waste.
Embark on your food waste prevention journey today!
