At Providence A “Zero Waste Bar” Kitchen Scraps Are Turned Into Cocktails

Combating food waste has become an essential part of the culinary world’s agenda in the last couple of years. Boot camps have been set up in order to teach chefs how to fully utlise every single ingredient to eliminate food waste. However, Providence, a Michelin star restaurant in Los Angeles, is taking things to the next level with their ‘zero waste bar’ concept.

The manager, Kim Stodel aims to be a part of the sustainable Providence ecosystem through his innovative usage of upcycled ingredients. While not trained in culinary arts himself, Stodel told UPROXX that he learned from the chefs to make the zero waste bar concept flourish.

You can see Kim explain the process in his own words in the video below.

Stodel uses leftover ingredients like lemon peels, leftover ginger, etc in order to create infusions, syrups, oils, and other garnish to elevate the cocktail. Enjoying a delicious cocktail at a Michelin Star restaurant while helping to eliminate food waste? It doesn’t get much better than that!