#剩食 #零廚餘 #食材不浪費
這幾年，大家都在談永續、不浪費食材，但你有想過，切下的蔬菜根，或是把雞鴨鵝取完肉的部分後，剩下的骨架該怎麼處理？
位在新北市的五星飯店主廚就要示範，如何用骨架熬油，增添菜餚的香氣。而最大有機通路商里仁，近年也在推「全食利用」新概念，譬如每年中秋大量生產的柚子，除了果肉可以食用，也能把果肉加果皮熬煮成柚子醬，讓每一顆柚子都不會製造廢棄物。

採訪／撰稿　詹焯予
攝影／剪輯 鍾至瑋

#LeftoverFood #ZeroWaste #NoFoodWaste
In recent years, there has been a lot of talk about sustainability and not wasting food. But have you thought about what to do with the scraps of vegetable or the poultry after the meat has been removed? A five-star hotel chef in New Taipei City is demonstrating how to use the bone scraps to make oil, enhancing the aroma of dishes. Meanwhile, the largest organic retailer, Leezen, has been promoting the concept of "whole food utilization" in recent years. For example, the pomelos are produced in large quantities during the Mid-Autumn Festival can not only be eaten, but its peel can also be made into fruit jam, ensuring that every part of the pomelo is used without creating waste.