The cut of meat that chefs love but butchers throw away | Waste Not

Unbelievably, butchers often throw away less popular cuts of meat. By creating demand for them, we use fewer resources, and get to enjoy dishes like this amazing slow-roast lamb belly According to the UK government’s waste and resources programme, Wrap , as much as 70% of post-farm-gate waste takes place in our homes (the rest comes from manufacturing, hospitality and retail). That’s not all our fault, of course: clever marketing, BOGOF offers and bulk buys all help waste proliferate. Beyond reducing our own waste, we can also help food producers reduce theirs by changing our shopping habits. The most effective thing we can do is demand producers and retailers take responsibility for their waste by writing emails to them and our MPs; we can also shorten our food chain by wherever possible buying locally and seasonally. Continue reading...