Read the full story at Food Business News.
Imagine if there was a way for chefs and foodservice operators to include more vegetables into prepared dishes. Not just any vegetables, but the plants that typically never leave the field. That’s what brothers Jeremy and Adam Kaye, co-founders of The Spare Food Co., New York, envision with the company’s new Spare Starter that made its debut at Fornino in Greenpoint, Brooklyn, NY, on Nov. 6, kicking off a two-week “Waste Not, Want More” culinary event.
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