Welcome to 'Why Waste?' Season Two

To celebrate the International Day of Awareness of Food Loss and Waste, S.Pellegrino and Food for Soul confirm their commitment to reduce food waste and bring you the second season of Why Waste? with Massimo Bottura, Dominique Crenn, Sat Bains and Cesar Troisgros. 

In the second chapter of Fine Dining Lovers' exclusive video series, Bottura challenges three of the most influential chefs from around the world to use vegetable trimmings, over-ripe fruits and stale bread to create some amazing dishes. Missed the first season? Watch all the episodes with Massimo Bottura & Co.

“Approximately 17% of food is wasted at the consumer-level, while 10% of the world goes hungry. In our kitchens, at home, we can make a significant difference, starting with simple habits that save food from waste. As chefs, you see leftovers as ingredients that have the potential to be something special. The goal of this series is to inspire you and show you how to create amazing recipes for you and your family,” said Bottura.

"Why do we decide that food has become waste before we’ve actually used it? We sincerely hope that these videos will inspire home chefs around the world with valuable information, techniques and delicious ideas on how to look at food differently - to never look at leftovers in the same way again.” said Ryan King, editor-in-chief of Finedininglovers.com

Take a look at the tasty ideas the trio cooked up:

Why Waste stale bread?

Sat Bains, from his eponymous two-Michelin-starred restaurant in Nottingham, is given stale bread, which he blends into a paste, spreads and dries in the oven, and fries to make crackers - the perfect vehicle for other leftover food made into pastes or dips. Try to make his snack recipe for yesterday's bread with scallop roe taramasalata at home.
Dominique Crenn, the US's only three-Michelin-starred female chef, of San Francisco's Atelier Crenn, re-imagines stale bread as an Italian-inspired tomato mille feuille that you can recreate at home. Try making old bread and tomato mille feuille with any stale bread you have at home.

Why Waste fruit?

Watch and learn as fourth-generation French chef, César Troisgros, from the legendary La Maison Troisgros, produces a meringue dessert from overripe fruit. Try making Troisgros' raspberry cushion with leftover fruit at home.

Next up, Dominique Crenn shows what she can do with overripe peaches harvested from her farm, encouraging us to harness the potential of leftover fruit in her creative take on a smoothie. Try using up your overripe peaches in Crenn's frozen ripe peach smoothe at home.

Why Waste vegetable scraps and trimmings?

Sat Bains is inspired to riff on a childhood favourite, turning vegetable trimmings into a fun tutti frutti ice cream, served in a cone. Try turning your trimmings into a sweet ice cream with Bains' recipe for tutti frutti ice cream.

Watch as CésarTroisgros re-imagines carrot trimmings into a crunchy pasta salad and have a go at home with his 'carrot that wanted to be a pasta' recipe.
 

S.Pellegrino confirms its commitment to reducing food waste, through the partnership with Food for Soul, showing the transformative power of taste.

"In support of Food for Soul and the global Refettorio movement around the world. Saving food from waste, nourishing people and our planet."

To learn more visit: www.foodforsoul.it and www.cookingisanactoflove.org

Visit Refettorio Ambrosiano to support.
Visit Refettorio Felix in London to support.
Visit Refettorio Paris to support.
Visit Refettorio San Francisco to support.

Donate to Food for Soul here.