We believe sustainability is the most vital ingredient to great seafood. That’s why we’ve partnered with Monterey Bay Aquarium’s Seafood Watch®, a non-profit organization who shares our commitment to building a better food system and is one of the world’s most well-respected guides to sustainable seafood. As much as we love cooking with fish, we recognize the urgent need to source it responsibly. The ocean covers 71 percent of the Earth’s surface and is home to more than one million species. We rely on it for everything from our livelihoods to the air we breathe to providing us with a steady supply of healthy, delicious seafood. But just as we depend on the ocean for so much, it in turn depends on us for protection.
We’re always looking for ways to make the most of every ingredient both inside and out of our box, using the fennel bulb and the fronds, the juice and the zest of citrus, and the stems and the leaves of our herbs. But, not every recipe is right for every piece of the plant. So, see below for five ways we save our scraps when we can't use them in a recipe.
We make a point to source materials that we can recycle when we’re done using them for dinner. While a lot of you are recycling them, we’ve found that some of you aren't. But why? In this post, we'll be looking at how people are reusing the various components of their packages in creative ways instead of recycling them.