A restaurant in New York City found a way to combat food waste by creating a menu-item comprised of leftover ingredients they would have normally just thrown out.
Mimi Cheng’s, the popular NYC-based dumpling house, just introduced a brand-new food waste Dumpling appropriately named the wastED dumpling. The new item repurposes the restaurant menu’s ingredients, which usually gets composted, into a brand new item.
The dumplings are stuffed with bok choy ends, carrot ribbons, zucchini ends, kale stems, rice that’s been cooked in mushroom juice, and the outer leaves of cabbage. They’re served with a peanut miso ginger sauce.
Mimi Cheng’s has two locations in Nolita and the East Village. Half the proceeds from the dumping’s sales will be donated to City Harvest NYC, an organization that helps feed nearly 1.4 million New Yorkers facing hunger every year.
Photo: Mimi Cheng’s