21 Chefs Share Their Tips For How To Have A Zero-Waste Thanksgiving

Here are tips from 21 chefs on how to have a zero-waste Thanksgiving:

“Roasted off too much squash? Make miso! It’s super easy to do and you only need a few ingredients. Take your roasted butternut squash, combined with koji rice in a 2 to 1 ratio, mix in 13% salt by weight and let it sit out in a sealed glass jar for two to three MONTHS. You will then have an umami bomb miso, that can be refrigerated and kept to help flavor your next Thanksgiving! I also suggest using your giblets and poultry trimmings to make your gravy. While it helps with having less waste, it makes your gravy taste amazing!” - Vinnie Cimino, executive chef at Cordelia in Cleveland, Ohio