root-to-tip adjective
/ˌruːt.təˈtɪp/
using all the different parts of a vegetable in cooking, so that none of it is wasted
This project will see the launch of a “Living Laboratory” at King’s, where the project team will develop and test “root-to-tip” recipes that use more of the plant (i.e. peels and stalks) … The study [will research] the positive impact of root-to-tip dining on dietary intake and nutrition, as well as the impact on reducing food waste, through development of unique recipes.
[kcl.ac.uk, 15 August 2024]
See also nose to tail
fin-to-gill adjective
/ˌfɪn.təˈgɪl/
using as many parts of a fish as possible in cooking, so that none of it is wasted
A new “fin-to-gill” seafood restaurant inspired by the Greek islands will open in Marylebone in June. No part of the fish will be left unused, with bones and spines turned into broths and lesser-used parts – the head and throat, for example – grilled simply, as they are in traditional Greek kitchens.
[standard.co.uk, 27 April 2023]
estate-to-plate adjective
/ɪˌsteɪt.təˈpleɪt/
describes an approach where a chef cooks food that is grown or produced within the estate where the restaurant is located
It’s the Yorkshire landscape that inspires me most; at Forge we follow an estate-to-plate ethos using the produce growing in the gardens and across the 200 acres of parkland.
[livingnorth.com, August 2024]