Fish Tails and Walleye Wings
It’s hard to believe that Canada is one of the worst food wasters in the world. And yet, a 2017 report released by the Commission for Environmental Cooperation found that, when including all stages of the food supply chain—from the farm all the way through processing and distribution to food service and retail—396 kg (873 pounds) of food per capita is wasted in Canada every year.
Nose to tail—in which every part of an animal is used—could be seen as the restaurant industry’s answer to making a dent in that shocking statistic. It’s a culinary trend that has grown in recent years, expanding in popularity alongside locally sourced ingredients and farm-to-table
