Food waste is one of the biggest problems in the world now and it’s becoming a bigger problem with every passing day. Chefs all over the world have been going out of their way to use wasted food to create other dishes, plus there’s a restaurant in Germany that will fine you according to how much food you waste at the end of the meal!
But now, there’s something even better. Mimi Cheng’s a popular restaurant in New York City has just introduced a dumpling made from food waste. Aptly named the wastED Dumpling, it’s made using the restaurant menu’s ingredients. That’s to say, it’s not taking your wasted food and creating something new, they use the waste from the ingredients that they’re using for the dishes on their menu.
The dumplings are stuffed with bok choy ends, carrot ribbons, zucchini ends, kale stems, rice cooked in mushroom juice and outer leaves of cabbage. These dumplings are then served with a peanut miso ginger sauce. This dumpling is a collaboration with Chef Dan Barber, who turned his restaurant Blue Hill into WastED in 2015. The pop-up featured gourmet dishes that only contained food scraps and raised awareness about food waste.
The dumpling house has two locations in New York and half the proceeds from the sales of the wastED Dumpling will be donated to City Harvest NYC, an organisation that helps to feed nearly 1.4 million New Yorkers facing hunger every year.
Images from Mimi Cheng’s Facebook page.