2 chapters across the catalog
A critique of the "superfood" industry focuses on the 2016 trends emerging from fancy food shows. The list includes "waste-based food," popularized by New York chef Dan Barber, which utilizes vegetable pulp and scraps, as well as the rising popularity of kelp as a sustainable seaweed option.
Chef Dan Barber launched a pop-up restaurant in Manhattan called Waste Ed, which serves gourmet meals made from food scraps and discarded ingredients. The menu features items like juice-pulp cheeseburgers, tallow candles, and dressing made from canned chickpea water. The trend is compared to the historical rise of sushi and the potential future of insect consumption.
