Cucumber skins are often peeled and discarded in many restaurant kitchens, but Hotel Herman in Montreal, Canada makes them the centerpiece of one of its dishes.
Hotel Herman typically peels cucumbers and compresses them in sous-vide bags for a cucumber dish that's served alongside an oyster emulsion, but rather than tossing out the unused skins, its chefs integrate them into a new dish. The cucumber skins are grilled and then dehydrated so that they may be turned into a garnishing powder. As a result, the powder enhances dishes with a rich umami flavor.
As of late, consumers, grocery store owners, retailers and restauranteurs have begun to partake in dialogues and initiatives to consciously reduce food waste. Using food scraps in inventive ways is all part of ensuring that food does not end up needlessly going to waste when it could otherwise be used to feed someone hungry.
Powdered Cucumber Garnishes
Cucumber Skin is Repurposed by Hotel Herman in an Inventive Way
Trend Themes
1. Food Waste Reduction - Opportunities for food industry to explore new uses for food scraps and minimize waste.
2. Sustainable Ingredients - Restaurants and food companies seeking innovative ways to incorporate sustainable ingredients into dishes.
3. Circular Economy - Potential for circular economy models to emerge in the food industry, as companies find ways to repurpose food waste for new products and revenue streams.
Industry Implications
1. Hospitality - Hotels and restaurants can incorporate food scraps into innovative dishes or products to reduce waste and create new revenue streams.
2. Food Retail - Grocery stores and markets can promote sustainable ingredients and products made from repurposed food waste to attract eco-conscious consumers.
3. Food Manufacturing - Food manufacturers can explore new uses for food scraps and incorporate sustainable ingredients and production methods to create innovative and eco-friendly products.