Taste not Waste

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Food savings from field to plate

Stale bread, vegetable scraps, and leftover bits of cheese – the things so often left lying around or discarded – become culinary gold nuggets in this book. Author Esther Kern explores the entire food cycle and presents compelling stories, facts, and recipes: from breadcrumb gnocchi and cheese-rind dashi to radish-leaf pesto. Food-saving pioneers transform old bread into fresh creations, distil exquisite cocktail ingredients from fruit peels, and demonstrate how local networks are winning the fight against food waste.

Initiated by Responsible Hotels of Switzerland – a collective of Swiss hotels committed to using resources responsibly – this book combines innovative ideas and genuine responsibility to show how these hotels are setting new benchmarks for future-focused culinary enjoyment in Switzerland.

Esther Kern: is a food journalist, author, vegetable scout, and founder of the Leaf to Root® initiative. A sought-after speaker, she regularly reports on vegetable-related topics on Radio SRF1. For her holistic projects she collaborates with chefs from around the world, and her book Leaf to Root has become an internationally awarded bestseller.

Photos: Linda Kastrati