New Scrappy Ways to Fight Food Waste

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(Gerry furth-Sides) “Waste Not, Want Not” describes the work of Imperfect Food. We experienced a lively, inspiring experience learning about it at Cafe Gratitude in Los Angeles. The combination of he Launch Dinner Menu currently offered to diners this month and motivating conversation is the perfect Rx this session. The attitude (of gratitude) that genuinely permeates the staff is what makes me love the place. And the feeling permeated the Launch Dinner for very first LA Food Waste Week.

Cafe Gratitude celebrates the eco-friendly philosophy of Imperfect’s Food Waste Week

Imperfect dishes to try this week at Café Gratitude are a baked butternut squash dip with focaccia crostini, warm broccolini with mustard-marinated kale and edamame, broccoli romanesco with a lemon tahini sauce, a Torta Española chopped salad with a chickpea frittata, and, for dessert, Café Gratitude’s gluten-free raw tiramisu.
JuneShine hard kombuchas and grapefruit palomas were also served to honor the week. AND an Imperfect Foods Virgin Olive oil was on the table – not quite qualifying as “extra virgin!”

Executive Chef Dreux Ellis explained the Cafe Gratitude eco-friendly philosophy that Imperfect Foods adheres
A Toast with Kabucha Tea at the Cafe Gratitude dinner to launch Imperfect Foods

The array of colorful, internationally influenced dishes started out with ingredients purchased from Imperfect Foods, an online provider of healthy, sustainable products. Slight flaws that keep them from being sold to grocers.

Hosted by Imperfect Foods, Cafe Graditudes “I am Confident” Main Course “Imperfect” Cauliflower Steak with sun-dried tomato tapenade, toasted almond romesco, harissa spices,dukka, gremolata
Hosted by Imperfect Foods, Cafe Gratitude’s shared “I AM COMMUNITY” Baked Butternut Squash Dip with radicchio, cashews, rosemary, garlic confit, caramelized red onion to spread on a focaccia crostini
Hosted by Imperfect Foods, Cafe Gratitude’s shared I AM ENCHANTING Warm Broccolini& Edamame with mustard-marinated kale, tarragon, dill, avocado cream, maple-toasted seeds
Hosted by Imperfect Foods, Cafe Gratitude’s I AM FANTASTIC Tiorta Española Chopped Salad with shredded kale and romaine, chickpea frittata, pickled vegetables, tamari almonds, garbanzo beans, kalamata olives, cashew mozzarella, lemon thyme vinaigrette, gremolata
Hosted by Imperfect Foods, Cafe Gratitude’s I AM INSPIRED Broccoli Romanesco with tomato confit, arugula, preserved lemons, kalamata olives, pickled golden raison, lemon tahini sauce.
Server Tim gets into the act, photographing the tiramisu dessert at Cafe Gratitude

KimLai Ling of Eatn Asian joined in the Cafe Gratitude party with Imperfect Foods Maddie Rothman and Rachael Felicity, of Imperfect Foods who organized the L.A. Food Waste Week

KimLai Ling of Eatn Asian joins in the Cafe Gratitude party with Imperfect Foods Maddie Rothman and Rachael Felicity, of Imperfect Foods who organized the L.A. Food Wast Week

The brand also partnered with local restaurateurs and chefs to save 1,000 lbs of food from waste in one week, with eateries featuring limited edition, waste-less menu items.  Panels, workshops, lectures and special events took place in Venice, free to the public.

A toast to Cafe Gratitude Food Waste (fighting) Plant Food & Wine week: Venice Ale House, The Butcher’s Daughter and Only The Wild Ones, a natural wine and cocktail bar with plant-based dishes. They will donate $5 for each food waste-fighting dish ordered to the Hollywood Food Coalition.cafe

Venice restaurants participating in the Food Waste (fighting) Plant Food & Wine week: Venice Ale House, The Butcher’s Daughter and Only The Wild Ones, a natural wine and cocktail bar with plant-based dishes. They will donate $5 for each food waste-fighting dish ordered to the Hollywood Food Coalition.


 To learn more about this scrappy company that successfully fights food waste with fresh sustainably sourced affordable produce and meats, please see:  delivered to your door, please see: And go to https//www.imperfectfoods.com

Cafe Graditude’s Executive Chef Dreux Ellis and his Sous Chef

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