The wastED salad is launching today available for $8.60 only at sweetgreen’s New York locations. A portion of the proceeds will be donated to City Harvest. (This Examiner has volunteered with City Harvest for many years, working at food rescue in Union Square Greenmarket and food distribution at food deserts in Brooklyn.)
According to City Harvest, 50-60 million pound per annum are rescued just right here in Gotham. This is food that would’ve gone in the hopper.
The multi-time James Beard Foundation winner and The Third Plate author, Dan Barber, the executive chef of Dine at Blue Hill Stone Barns, recently converted his restaurant into a pop-up called wastED, where the menu featured dishes made from food that would otherwise be discarded. The goal was to raise consciousness, but more importantly, to draw attention to the potential of these heretofore “wasted” ingredients and re-use them as key ingredients in delicious menu items.
Now, Chef Dan Barber has teamed up with Sweetgreen hoping to continue this re-use process — demonstrating how to make better use of our ingredients in the kitchen, and ultimately changing people’s perception of good food. All of these items are perfectly edible and nutritious — and, with a little creativity in the kitchen, absolutely delicious, too.
Launching today and available for just $8.60 with a portion going to City Harvest – the salad will be served up at all sweetgreen New York City locations through September 28th. The WastED Salad ingredients are a kalaidascope of fresh , beautiful food: broccoli leaf, carrot ribbons, roasted kale stems, romaine hearts, roasted cabbage cores, roasted broccoli stalks, roasted bread butts, arugula , shaved parmesan, spicy sunflower seeds, pesto vinaigrette *roasted in anchovy oil
sweetgreen, the market-driven seasonal kitchen and lifestyle brand this Examiner reported on at the time of their 2014 funding: Greenbacks help fuel sweetgreen’s salad restaurant business “For years, we’ve been inspired by Chef Dan’s culinary approach, the change he’s spearheaded and conversation he’s started around our agriculture and food. He’s a friend and a mentor, and we’re thrilled we could work with his team to amplify such a meaningful message and hopefully change the way our customers think about food,” wrote Nicholas Jammet, Co-Founder and Co-CEO, sweetgreen in an email.
“The wastED salad is very much in the spirit of the original pop-up. It is rooted in one of the most basic tenets of good cooking, which is about using creativity and technique to transform ‘lowly’ ingredients into something flavorful and nutritious. More often than not, the foods we consider ‘waste’ — be it a broccoli leaf or a cabbage core — all have delicious applications. Hopefully we’re inspiring people to explore that potential in their own kitchens,” said Chef Dan Barber.
31% of food produced in the U.S. is thrown out, yet 1 in 6 people struggle to get enough to eat.
Food waste is a global issue, and progress starts with the right conversations to help consumers understand the impact of each forkful of food. Inspired by Blue Hill chef Dan Barber’s wastED pop-up, the sweetgreen team wanted to take steps to be less wasteful and rethink their supply chain. Sweetgreen discovered the culinary virtues of carrot peels, broccoli stalks, purslane, cabbage cores and more, and are celebrating these ingredients in a salad created with Blue Hill, under the wastED name.
The items in the salad can all add value to cooking, yet too often they end up in trash cans or compost bins. And if our culture is going to produce enough to feed a growing population in years to come, we need to change our perception of some of nature’s “uncelebrated” creations and make smarter — and ultimately tastier choices — about what we eat.
Food waste is an issue sweetgreen believes will resonate with its guests, who are socially conscious and want to make an impact. “Offering Blue Hill’s “wastED” salad is not only a delicious addition to our late summer menu, but more importantly, it’s a vehicle through which we’re sharing a very important message, and hopefully changing the way people think about food,” noted Jammet.
According to Chef Dan, “All of the original wastED collaborators — chefs, farmers, purveyors, designers and adventurous diners–wanted the wastED theme to live on and grow in multiple new directions. We could not be more proud and excited to support sweetgreen’s effort to continue the conversation in such a delicious way,”