Equinox Co-Owner Working To Reduce Food Waste With Various Programs
Daniela KellyMay 21, 2019
time Ellen Kassoff saw food still on the table at her co-owned
restaurant Equinox, she would wince about how much food the
dishwashers were scraping into the drain.
said if people were to stand there, watching what dishwashers were
throwing out during the lunch and dinner services, they’d be
said it’s not because of the chef – Todd Gray. After all, the
20-year-old restaurant is well-known in the D.C. community, serving
multiple presidents and highly-prominent individuals. According to
Kassoff, the problem stems from the acceptance of wasting food in
U.S. Department of Agriculture estimates that up to 40 percent of all
food is wasted – or 133 billion pounds and $161 billion worth of
food. According to the agency, the restaurant industry is to blame
for these high numbers.
to organization ReFED, U.S. restaurants are producing up to 22
billion pounds of wasted food each year, costing about $25 billion.
said that’s just $25 billion worth of food being thrown out.
and Gray want to lower those numbers with the implementation of a
zero-waste at Equinox. Dishes dinners, she said will not be cleaned
over a trash can. Instead, they’ll be thrown out over a compost bin
that gets sent to area farmers. She said food that was once thought
to be trash, such as strawberry hulls or carrot peels, will somehow
be included in the menu.
said it’s not just an economic decision but an environmental one
too. Kassoff said it’s a new way to look at cooking. She said she’s
been trying for years to create a more eco-friendly restaurant with
its ever-increasing plant-based foods.
Gray and other local chefs are hosting an interactive #NotWasted
Earth Day dinner April 22 at the Culture House to highlight how
trashed food can be made delicious once more. Some of the dishes
include broccoli-stem stir fry and fish-bone tacos. A group of
culinary experts will also be available to talk about how best to use
trashed ingredients and incorporate them into menus.
to Kassoff, she recently noticed a difference in how consumers and
chefs deal with food waste and adopting it into their cooking.
According to the 2015 wastED pop-up by Dan Barber, food waste can
absolutely be incorporated into fine dining. For three weeks, the
scrap-based experiment led to a reduction of carbon footprints in the
USDA said food waste is the third largest methane source in the U.S.
this is a good start, Kassoff said, more has to be done. She said the
world’s not going to change overnight, but holding events like the
#NotWasted one each year will increase the awareness of food waste –
not just for restaurant owners and chefs but diners too.