# Fennel Sorbet Salads Union Serves Its Leafy Green Salad Alongside a Fennel Stalk Sorbet By Laura McQuarrie | Published 2016-08-26 | Eco Source: Trend Hunter, https://www.trendhunter.com/trends/fennel-stalk References: [unionrestaurant.net](http://unionrestaurant.net/gallery/) & [food.good.is](https://food.good.is/articles/veggie-guts-offal-chefs) [Union](https://www.trendhunter.com/trends/native-union-reclassic) is a restaurant in Haverstraw, NY that found an unusual use for scrap fennel stalks. Rather than throwing the tough and hard-to-eat vegetable ends into a pot to be used for flavoring soup stock, Union’s Chef Bruce Kalman found an unconventional use for the fibrous vegetable. Chef Bruce Kalman makes fennel stalks into a juice, which is combined with a simple syrup of sugar and lemon juice to make a sorbet. While the word "sorbet" might lead consumers to think that this dish would be served as a chilled dessert, Union serves its Fennel-Stalk Sorbet alongside an [arugula, fennel and citrus salad](https://www.trendhunter.com/trends/signature-salads). In an attempt to reduce food waste, many creative chefs like Kalman are coming up with inventive ways to celebrate scraps that are typically tossed without thought into the trash. ## Trend Insights (Trend Hunter) - Score: 0.8/10 - Popularity: 5% | Activity: 10% | Freshness: 8% - Audience gender: 50% men, 50% women - Primary generations: Millennial, Gen X - Top markets: North America ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Eco](https://www.trendhunter.com/eco) ## Key Themes ### What's Driving This Trend - **Food Scrap Innovation:** Chefs are finding creative ways to use food scraps to reduce waste and create unique dishes, like fennel stalk sorbet salad. - **Sustainable Fine Dining:** Restaurants are embracing sustainable practices and utilizing waste reduction as a selling point for environmentally conscious diners. - **Vegetable-based Desserts:** Using vegetables for innovative dessert dishes is becoming more popular as chefs explore new flavor combinations and reduce food waste. ### Who This Affects Most - **Food and Beverage:** The food and beverage industry can embrace sustainable practices and reduce waste by utilizing innovative techniques like utilizing food scraps to create unique dishes. - **Fine Dining:** Fine dining restaurants can set themselves apart by showcasing their commitment to environmental sustainability and innovative use of food scraps to create new dishes. - **Dessert:** The dessert industry can explore new flavor combinations and reduce food waste by incorporating more vegetables into their creations. ## Related on Trend Hunter - [Upcycled Frozen Desserts](https://www.trendhunter.com/trends/upcycled-vegan-ice-cream.md) - [Vegetal Ice Cream Collections](https://www.trendhunter.com/trends/the-farmers-market-series.md) - [Veggie-Infused Ice Creams](https://www.trendhunter.com/trends/veggies-you-crave.md) - [Fruity Root Vegetable Salads](https://www.trendhunter.com/trends/roots-fruits-salad.md) - [Apple Mushroom Mocktails](https://www.trendhunter.com/trends/mushroom-mocktail.md) - [Upcycled Cocktail Syrups](https://www.trendhunter.com/trends/clean-label-syrups.md) - [Better-for-You Brownie Sundaes](https://www.trendhunter.com/trends/brownie-sundaes.md) - [Savory Culinary Cocktails](https://www.trendhunter.com/trends/two-schmucks.md) - [Fruit-Filled Sorbetto Shells](https://www.trendhunter.com/trends/fruit-filled-sorbetto-shells.md)