At Portland’s Crust & Crumb, chef Marjorie Banks has developed innovative pastry applications that transform potential waste into culinary highlights, addressing the restaurant industry’s significant waste problem in the process.
The USDA estimates that 30-40% of the food supply becomes waste. Banks systematically counters this trend through creative techniques specifically designed for waste reduction. Her acclaimed “Second Life Seasonings”—dehydrated powders made from vegetable trimmings and peels that would traditionally be discarded—are incorporated into pastry doughs, creating vibrant colors and complex flavors while eliminating waste.
“The pastry medium is uniquely suited for waste reduction,” Banks explains. “Laminated doughs can incorporate vegetable pulp left over from juicing. Tart shells can be flavored with herb stems that might otherwise be thrown away. These aren’t compromises—they actually enhance the final product.”
This philosophy extends to water usage practices. Banks implemented a multi-stage water recycling system where water used for washing vegetables is captured and repurposed for the restaurant’s herb garden. Even condensation from refrigeration units is collected and reused.
The restaurant conducts monthly waste audits and tracks various sustainability metrics. This commitment to measurement has revealed surprising insights—after implementing comprehensive waste reduction, their single largest remaining waste source was paper towels from hand washing, prompting installation of energy-efficient hand dryers.
Banks challenges the notion that sustainability necessarily increases costs: “When done thoughtfully, sustainability measures often reduce expenses. Using entire vegetables means extracting more value from each purchase. Designing menus around what farmers need to move often means getting premium ingredients at lower prices.”
By demonstrating that sustainability and profitability can be complementary, Banks provides a model for restaurants across diverse market segments.