Winnow Solutions 103d ago

How much value could be hiding in your vegetable trimmings? In this episode of Pass It On, Chef Jonathan Keane from The Lodge at Ashford Castle shares how looking closely at kitchen waste revealed three main culprits: plate waste, vegetable trimmings, and fruit trimmings. Instead of introducing radical change, the solution was simple: fewer recipes, but more impactful ones. Vegetable peels are transformed into a rich vegetable treacle, used in brown bread and a short rib sauce alongside spent coffee grounds and house-made ketchup. A great example of how tracking waste and rethinking ingredients can unlock both savings and flavour in the kitchen. Watch the full episode now