Leaf to Root

The Leaf to Root concept pursues the goal of using fruit and vegetables in their entirety, from root to leaf. All parts of a plant, including stems, peels and leaves, are used in a variety of ways in the kitchen. As a dietary trend, Leaf to Root thereby promotes culinary diversity, supports sustainability and helps to avoid food waste.

Origin and objective

Traditionally, many parts of a plant are regarded as waste and thrown away. Leaf to Root, by contrast, emphasises the complete use of vegetables, so that only minimal waste is generated. A central goal is to reduce food waste while using resources efficiently, since many essential nutrients are concentrated precisely in the peels and outer parts.

Benefits and necessary caution

Using all parts of a plant contributes significantly to sustainability, especially when the fruit and vegetables come from controlled or organic cultivation. Many varieties can be eaten with the peel without concern. Caution is advised, however, as not all parts are edible: tomato greens and rhubarb leaves, for example, can contain toxic substances. Nitrate-rich foods such as leaf ribs and stalks should be blanched before use.

Techniques and creative recipes

Leaf to Root opens up numerous possibilities for unique flavours. Its application ranges from:

• Pestos
• Smoothies
• Salads
• Soups

Pesto made from carrot tops is an example of the creative use of vegetable scraps, while the buds of chives and wild garlic serve as a caper substitute. Fermenting intensifies the flavour and extends shelf life. A practical method is making vegetable stock from vegetable scraps collected in the freezer.

Sustainable catering with egora

egora offers access to more than 100 carefully curated top caterers in Berlin and places particular value on sustainable practices. Customers benefit from a wide variety of menu options, including vegetarian, vegan and gluten-free dishes, adapted to specific wishes and allergies, as well as from bespoke menu suggestions within 3 hours.