Why Waste?

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Why Waste

Download the Why Waste? Cookbook Vol. 2

Download the Why Waste? Cookbook Vol. 2, containing recipes utilising food waste to create delicious dishes.

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Why Waste

FDL+ Download the Why Waste? Cookbook Vol. 1

Learn to love your leftovers with zero-waste recipes from world-famous chefs. Download the Fine Dining Lovers Why Waste? Cookbook Vol. 1 for free now.

Thank you for bringing us your best recipes made with leftovers and sharing them with foodies worldwide.

#WhyWasteRecipes

Food for Soul recipes

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Why Waste

Pasta and potatoes recipe by Refettorio Made in Cloister

This down-to-earth recipe is brought to you by Naples-born chef Sabrina Russo. 

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Why Waste

Fava bean risotto & arancini, spring onions & morel mushrooms by Refettorio San Francisco

Chef Phil Saneski has worked in Michelin-Star kitchens and served on the board of the Research Chefs Association.

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Why Waste

Carrot bread by Refettorio Mérida

"Preparing food generates a feeling of well-being in the body and soul.

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Why Waste

Corn tortilla with spiced and roasted cauliflowers stems by OzHarvest Sydney

Like every Refettorio around the world, OzHarvest in Sydney is working towards a future of zero food waste by using rescued and donated produce.

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Why Waste

Couscous fritter with roasted plum mayonnaise by Refettorio Felix

Iulia Nonu is the Head Chef at London's Refettorio Felix.

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Why Waste

Smoked tomato soup with tomato croutons and basil oil by Refettorio Harlem

Raised in London, educated in New York, and a key figure in the city's non-profit food scene, Chef Elizabeth Richards sees cooking as an act of service and l

Why Waste? Season Two

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Why Waste

Two Ways to Use Stale Bread

These leftover bread recipes will save your stale bread from going to waste.

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Why Waste

How to Use Overripe Fruit

Don’t throw away your overripe fruits – turn them into delicious dishes with these recipes from world famous chefs.

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Why Waste

No Waste Vegetable Trimming Recipes

Learn how to make a delicious tutti frutti ice cream and

Stale bread and Yesterday’s bread with Scallop Roe Taramasalata by Sat Bains

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Why Waste

FDL+ Zero Waste: Yesterday’s Bread with Scallop Roe Taramasalata by Sat Bains

Why Waste? is back.

Overripe peaches and FrozeRipe Peach Smoothie by Dominique Crenn

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Why Waste

FDL+ Zero Waste: Frozen Ripe Peach Smoothie by Dominique Crenn

Why Waste? is back.

Vegetables trimmings and Tutti Frutti Ice Cream by Sat Bains

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Why Waste

FDL+ Zero Waste: Tutti Frutti Ice Cream by Sat Bains

Why Waste? is back.

A composite image of carrot trimmings and a carrot dish.

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Why Waste

FDL+ Zero Waste: The Carrot That Wanted to Be a Pasta by César Troisgros

Why Waste? is back.

Overripe raspberries and raspberry cushion by César Troisgros.

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Why Waste

FDL+ Zero Waste: Raspberry Cushion by César Troisgros

Why Waste? is back.

Stale bread and Old Bread and Tomato Mille Feuille by Dominique Crenn

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Why Waste

FDL+ Zero Waste: Old Bread and Tomato Mille Feuille by Dominique Crenn

Why Waste? is back.

Why Waste? Season One

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Why Waste

Why Waste Dairy? Massimo Bottura and Takahiko Kondo

In episode four of our Why Waste? video series, Massimo Bottura and Osteria Francescana sous chef T

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Why Waste

Why Waste Meat and Fish? Massimo Bottura and Jessica Rosval

Did you know that 20% of the meat and 35% of the fish we produce is wasted?

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Why Waste

Why Waste Cereals? Massimo Bottura and Francesco Vincenzi

In episode four of Why Waste? Massimo Bottura enjoys the recipes of his chef from Franceschetta 58, Francesco Vinc

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Why Waste

Why Waste Vegetables & Herbs? Massimo Bottura and Karime Lopez

Fifty percent of all the vegetables and herbs we buy are thrown away - a shocking figure that is easily fixed with a little creativity in the kitchen.&n

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Food Waste

Zero Waste Recipe: Vegetarian Croquettes with Veg-Peel Demi-Glace by Karime Lopez

Chef Karime Lopez from Gucci Osteria da Massimo Bottura in Florence, Italy, shares her tips on how to turn

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Food Waste

Zero Waste Recipe: Second Life Pasta Pie by Francesco Vincenzi

Chef Francesco Vincenzi of Franceschetta58 in Modena, Italy, uses leftover pasta, meat and cooked vegetables to create his version

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Food Waste

Zero Waste Recipe: Super-Crispy Fried Chicken by Takahiko Kondo

This recipe from sous chef Takahiko Kondo of Osteria Francescana makes use of leftover egg whites and potato starch to create

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Food Waste

Zero Waste Recipe: Leftover Empanadas with Spiced Yoghurt by Jessica Rosval

Chef Jessica Rosval of Casa Maria Luigia shows us how to use leftover meat to make delicious empanadas.

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Food Waste

Zero Waste Recipe: Veg-Peel Demi-Glace by Karime Lopez

Chef Karime Lopez from Gucci Osteria da Massimo Bottura in Florence shares her recipe to turn vegetable trimmings into a rich

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Food Waste

Zero Waste Recipe: Caramelised Bread Crust Cake by Francesco Vincenzi

Chef Francesco Vincenzi from Franceschetta58 in Modena, Italy, makes use of bread trimmings for this decadent

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Food Waste

Zero Waste Recipe: One Minute Parmigiano Rind Crackers by Takahiko Kondo

This simple recipe from sous chef Takahiko Kondo of Osteria Francescana turns Parmigiano rinds into satisfyingly snappy cheese

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Food Waste

Zero Waste Recipe: Golden Beef Fat by Jessica Rosval

Chef Jessica Rosval of Casa Maria Luigia shows us how to make a useful beef-fat rendering that can be added to pretty much any