Root to Flower
Corn husk, celeriac peel, cauliflower leaves, broccoli stems, beetroot and tomato leaves, onion tops and roots, all delicious ingredients that are wrongly treated as waste from farm to kitchen. Producing more food from less land is not the only way to tackle food security. How about making a better use of what's already broadly available? Farmers only sell a small percentage of the edible potential of the plants they cultivate. Using plants root to flower could increase the amount of food we get from a hectare of land. The intention of the Root to Flower initiative is to educate and promote the forgotten crops and parts of vegetables, and look at them with new eyes. This awareness could create more demand for these wrongly labelled "waste parts” contributing to making a better use of our planets natural resources through deliciousness.