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Nov 17 2020

San Francisco’s getting an ambitious new pizzeria that creates pies made with food waste

At Shuggie’s Trash Pie & Natural Wine, the wood-fired neo-Neapolitan pizzas will come topped with what the restaurant’s name suggests: food waste, or items that might typically end up as garbage. A swirl of chimichurri might be made with carrot tops, while dollops of ricotta are made from a local farm’s excess milk. Okara flour, a tofu byproduct, is covertly folded into the crust. Food waste is baked into this San Francisco restaurant’s ethos — making it one of a small number of restaurants in the country that are centering the environment. Scheduled to open in North Beach in spring, Shuggie’s will use produce that local farms would have otherwise tossed, and parts of ingredients that normally get thrown away, such as cauliflower greens and snap pea ends. “With COVID, and the restaurant industry shaken up, there has been a lot of difficulty for farms trying to find secondary homes for their produce,” said co-owner Kayla Abe. “Twenty percent of food waste happens at the farm level. The rest of the pie is the restaurant industry and the consumer.” The restaurant will offer takeout, delivery and outdoor dining. If indoor dining is allowed by then, Shuggie’s will have about 1,400… Read full this story

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Written by · Categorized: Food David Murphy, Shuggie, Kayla Abe, Nick Balla, Abe, @janellebitker, neo-Neapolitan, San Francisco, North Beach, Whitechapel, Okara, 1230 Grant Ave., New York, Italian, COVID, Michelin, Bar Tartine, U.S. Department of Agriculture, San Francisco Chronicle, Na, international food court san francisco, food at san francisco international airport, why does san francisco get earthquakes, sears fine food san francisco, san francisco 49ers new, new india bazar san francisco ca, food show san francisco, how to get from san francisco to napa, best chinese food in san francisco, chinese food in san francisco

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