Chefs from across the country are meeting in Northeast Ohio this week to discuss ways that restaurants can serve food that not only tastes good, but is environmentally responsible.
250 attendees from places as far flung as Boston, Chicago and Mexico have gathered in rural Erie County at the "Roots Symposium" to share ideas about keeping the food chain sustainable, from farm to table. The conference sponsor is The Chef's Garden, a Huron-based organic farming operation. Co-organizer Jody Eddy says food waste is a hot topic, this year. One session explores using parts of plants and animals that are often thrown out during meal prep. She also notes the growth of what's known as the "ugly fruit" movement, which encourages restaurants to buy fruits and vegetables with bumps or bruises.
"It's millions of tons of food every year around the world," she says. "Grocery stores aren't accepting these products, because they know the consumer won't buy them."
Also being discussed this year is the growing interest in fermented foods, the nutritional potential of seaweed, and the challenges of promoting an unprocessed, unrefined whole food menu.
