# Leek Root Dishes 'The Acorn' in Vancouver Features a Dish Made with the Roots of a Leek By Laura McQuarrie | Published 2016-08-25 | Eco Source: Trend Hunter, https://www.trendhunter.com/trends/the-acorn References: [vegnews](http://vegnews.com/articles/page.do?pageId=8291&catId=1) & [instagram](https://www.instagram.com/p/BECZGN3E9-M/?taken-by=acornvancouver) 'The Acorn' is an eatery in Vancouver, British Columbia that serves a variety of [vegetarian and vegan fare](https://www.trendhunter.com/trends/plant-points) with an emphasis on using all parts of the plant in cooking as possible. One of the best examples of this is a dish that features [rhubarb-glazed charred pak choi](https://www.trendhunter.com/trends/maple-glazed-brussels-sprouts), wild leek tops and roots that are served in a matching wild leek sauce. Chef Rob Clarke describes that the wild leek roots are comparable to fried garlic and adds a nutty onion flavor when used as a garnish. Since there is now a lot of talk about [food waste](https://www.trendhunter.com/trends/oh-a-potato), many creative chefs are making an attempt to incorporate parts of fruits and vegetables that normally end up in the compost as the selling point of a meal. ## Trend Insights (Trend Hunter) - Score: 2.0/10 - Popularity: 33% | Activity: 19% | 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 ### Key Themes Behind This Trend - **Food Waste Reduction:** Incorporating otherwise wasted parts of fruits and vegetables as a selling point for meals. - **Plant-based Cuisine:** Emphasizing the use of all parts of plants in vegetarian and vegan cooking. - **Creative Ingredient Usage:** Innovative chefs using unconventional plant parts to add unique flavors and textures to dishes. ### Where This Applies - **Restaurant Industry:** Opportunity for restaurants to create dishes that reduce food waste and appeal to environmentally-conscious consumers. - **Food and Beverage Industry:** Market for plant-based cuisine and creative ingredient usage continues to grow as consumers seek healthier and more sustainable options. - **Hospitality Industry:** Hotels and resorts can offer plant-based and waste-reducing options on their menus, appealing to guests with dietary restrictions and environmentally-conscious preferences. ## Related on Trend Hunter - [Fruity Root Vegetable Salads](https://www.trendhunter.com/trends/roots-fruits-salad.md) - [Apple Mushroom Mocktails](https://www.trendhunter.com/trends/mushroom-mocktail.md) - [Creamy Root Vegetable Spreads](https://www.trendhunter.com/trends/the-simple-root.md) - [Nutrient-Rich Vegetable Chips](https://www.trendhunter.com/trends/root-foods-vegetable-chips.md) - [Savory Veggie Croquettes](https://www.trendhunter.com/trends/croqcoulis.md) - [Curated Seasonal Dining Menus](https://www.trendhunter.com/trends/arbequinas-chef-moeen.md) - [Acorn-Studded Breakfast Cups](https://www.trendhunter.com/trends/grain-free-cereal-cups.md) - [Plant-Powered Foie Gras](https://www.trendhunter.com/trends/alternatives-to-foie-gras.md) - [Organic Cooking-Themed Plant](https://www.trendhunter.com/trends/culinary-plant-collection.md)