Maximum Nutrition, Minimum Waste: 'Root-to-Tip' Dining

Despite decades of public health nutrition policies in the UK, most of the population have suboptimal intake of fruit, vegetables, and fibre. In addition, food waste significantly contributes to greenhouse gas emissions and most food waste comes from plant sources. This project will see the launch of a ‘Living Laboratory’ at King’s, where the project team will develop and test ‘root-to-tip’ recipes that use more of the plant (i.e. peels and stalks).