The article discusses the rise of sustainable cooking practices in cities, focusing on the nose-to-tail approach pioneered by Fergus Henderson and St. JOHN. This method advocates using entire animals, including less glamorous parts, which reduces food waste and enhances restaurant profitability. The philosophy has expanded beyond large animals to include chicken, seafood, and even vegetables, promoting a broader sustainable dining culture. Examples include St. JOHN's iconic dishes and Kima's fin-to-gill seafood practices, showcasing the modern culinary commitment to reducing environmental impact through comprehensive ingredient use.
Using all parts of an animal is both ethical and sustainable, helping to minimize waste from intensive animal agriculture while maximizing restaurant profits.
St. JOHN revolutionized the food scene with their nose-to-tail philosophy, serving dishes like bone marrow salad and devilled kidneys, influencing sustainable practices in the UK.
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