Rooting out food waste

March 2, 2014
"When eco-chef Tom Hunt chops a chilli pepper, he gently tugs out the stalk (instead of slicing off the top) then shakes out and saves the seeds: not a sliver is wasted. This is what Hunt calls 'root to fruit' cooking and he says that if we want to help tackle food waste, celebrating the whole fruit is one way to start...Hunt has also set up the Forgotten Feast, 'a roaming restaurant that supports the ugly, the unwanted and the unloved' by taking food that would otherwise end up in landfill and serving it at pop-up restaurants and events. He also works closely with several food charities, including FareShare, FoodCycle and Action Against Hunger."