At The Chef’s Garden, we have long been passionate about reducing food waste, a crucial issue since food waste in America already equals forty percent. We have been sharing our vision with chefs across the country – and even the world – and we're feeling encouraged as some key culinary organizations were also beginning to embrace the notion of a 100% waste free solution.
Every day, our harvest team pulls carrots that have two legs, picks tomatoes that have grown a nose and unearths beautiful salsify that isn’t perfectly straight. The Chef's Garden treats them with the same love and care as the rest of the crop.