The ins and outs of running a minimal waste restaurant

Nocente constantly aims to use all parts of an animal. This aged turbot for instance, uses all parts of the fish from the fins to the innards. — Photos: SALTED & HUNG

In the 1980s and 1990s, being a chef was all about producing the best meals using the best ingredients, regardless of the off-cuts and cast-offs that never made it onto plates and were unabashedly thrown away.

Fast forward to 2021, and this practice is still widely used. But in the past few years, a growing sustainability drive has taken root among many mindful chefs around the world, driven primarily by increasing environmental awareness.