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Hotel group to harness 'root-to-shoot' and 'nose-to-tail' ingredients, repurposed leftovers, and pickled produce to combat food waste
Hospitality giant Hilton has today served up a series of zero waste and low waste menus harnessing 'root-to-shoot' and 'nose-to-tail' cooking, repurposed leftovers, and pickled surplus fruit and vegetables...
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