Download the Why Waste? Cookbook Vol. 2

Following the success of the first two Why Waste? series, where world-leading chefs shared their tips and recipes for turning kitchen waste and leftovers into delicious dishes, the initiative is back, and this time the stars are Fine Dining Lovers’ readers.  

For the third iteration of Fine Dining Lovers’ Why Waste? series, in collaboration with chef Massimo Bottura and the Food for Soul non-profit, we present the Why Waste? 3 Cookbook available for download.   

The Why Waste? Cookbook Vol. 2 is a collection of the best recipes, shared by our readers using the tags #whywasterecipes and #everyplatecounts, which utilised at least one discarded or leftover ingredient, transforming it into something delicious.   

It has never been more important to reduce, reuse and recycle, and according to the UN, over one billion tonnes of food waste is dumped in landfill every year, contributing to 10% of global greenhouse gas emissions. Most of this waste comes from the home. Tackling waste requires a change in mindset and a new way of looking at ingredients and what we consume. This collection of recipes serves as inspiration and practical knowledge that can be used daily in your home to cut down on the amount of food that gets thrown away. 

The recipes accepted into this book were judged by a panel of chefs from Food for Soul and the organisation’s Refettori around the world. As these chefs work daily with unwanted food, to feed those in need on the margins of society, they are experts in the art of food waste cooking and how to make the most of what we waste. The recipes were chosen based on creativity, upcycling and use of ingredients. 

We hope you enjoy these recipes and that they serve as inspiration for you to try to create your own based on what you throw away. If you haven’t already, go back and view Fine Dining Lovers’ Why Waste? seasons one and two, featuring some of the world’s best chefs, including Massimo Bottura, Dominique Crenn, Sat Bains, César Troisgros and more.  

The Why Waste? Cookbook Vol. 2 includes recipes from Refettorio chefs which we hope will inspire you to get creative with your own waste cooking. Iulia Nonu, Head Chef at Refettorio Felix, London, shares her recipe for couscous fritter with roasted plum mayonnaise. A recipe for carrot bread is provided by Jesus Eduardo Canche, Sous Chef at Refettorio Merida, while Sabrina Russo, Chef and Food Manager at Refettorio Made in Cloister Naples, gives us her recipe for pasta and potatoes.  

From Refettorio San Francisco, Phil Saneski shares his recipe for fava bean risotto and arancini, spring onions and morel mushrooms, Jez Wick and Lauren Evers, Head Chef and Sous Chef at Refettorio Sydney respectively share their recipe for corn tortilla with spiced and roasted cauliflower stems, fermented broccoli paste, salsa matcha and pickles and Elizabeth Richards, Operation Director and Culinary Manager at Refettorio Harlem shares her recipe for smoked tomato soup with tomato croutons and basil oil. 

With inspiration, knowledge and creativity, it is possible to reduce food waste, save money and benefit the environment in the most delicious way possible.