Food Network Magazine - (04)April 2020

When the chef has extra food, he donates
it to a firehouse that has its own kitchen.
Check local food banks or churches
to see if they accept nonperishable foods
or unspoiled produce.
epa.gov/recycle/donating-food

Producing one pound of beef requires more

than 1,000 gallons of water. To make his

burgers more eco-friendly, Jehangir uses a

mix of 60 percent beef, 30 percent

mushrooms and 10 percent other

vegetables, like onions and tomatoes.

Items you’ve always considered trash

can have a new life: Turn vegetable peels,

tops and trimmings into a soup, like the

one on the next page. You can even use

leftover pasta water to make the stock.

f you snag one of the 20 seats at Graffiti Earth in

New York City, you’ll notice right away that it’s

not a typical restaurant: Your placemat will be an

old newspaper, the plates will be mismatched and

the dishes on the menu will sound like reimagined

versions of yesterday’s leftovers—because they

are. “We call ourselves the emergency room of

the restaurant industry—until an ingredient is

really done, we don’t let it die,” says chef Jehangir

Mehta. Graffiti Earth is on the path to becoming

zero-waste, which means it uses every bit of every

ingredient. More restaurants than ever are focusing

on sustainability—and you can follow suit at home.

Eliminating food waste can save your family up to

$1,500 per year, so try some of the restaurant’s tricks

in your own kitchen. graffitiearthny.com

Step inside one of the country’s

most eco-friendly restaurants—

and steal ideas for your own kitchen. Instead of buying new dishes

and flatware, the Graffiti Earth

team turned to friends and

family for hand-me-downs.

The result is a charmingly

mismatched collection that

gives the place a homey feel.

New York city

106 FOOD NETWORK MAGAZINE ●APRIL 2020

SOUP: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON. LEFTOVERS: GETTY IMAGES. BURGER: TINA WANG. VEGETABLE SCRAPS: @MICHAELOYU. THE GREY PLUME: BRAD IWEN. THE WOLF’S TAILOR: JULIA VANDENOEVER. RHODORA: LIZ CLAYMAN.

on the road

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Donate leftovers

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Embrace blended burgers

Hunt for

secondhand finds

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Rethink what you're

throwing away

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