Imperfect Foods and New Belgium Brewing are teaming up with several local restaurants in an attempt to save 1,000 pounds of food from waste over the course of one week.
From April 11 to 17, participating restaurants will create special waste-fighting dishes for Denver Food Waste Week by incorporating recovered produce or grocery items from Imperfect Foods that otherwise would have ended up in landfills.
Dishes will be available from some of Denver’s most popular kitchens, including:
- Brass Tacks: Imperfect ice cream sandwiches, vanilla ice cream mixed with chocolate-covered pretzels, between a salted peanut butter cookie
- Cart-Driver: Hawaiian pizza with Imperfect salami and dried pineapple, plus a no-waste cocktail
- Colorado Campfire: Seared imperfect pork chop with sauteéd bok choy, roasted squash and pepper puree, and a pineapple bacon jam
- Jax Fish House: Imperfect wild shrimp tartine with salted cucumber, citrus pesto, arugula, and puffed quinoa
- Logan Street: Imperfect spaghetti squash and kale gratin with gruyere and almonds
- The Bindery Denver: Whole grilled branzino with imperfect jalapeño aguachile, cucumbers and zucchini
- The Patio at Sloans: Imperfect coconut shrimp cake with mango, blood orange and cucumber salsa
National online grocer Imperfect Foods began service in the Rocky Mountain region on March 16.
As part of the no-waste week, New Belgium Brewing will release a co-branded, limited-edition IPA called Waste Not, Want Hop, which will be exclusively available for purchase alongside the dishes at each restaurant as well as at The Woods restaurant, located on the rooftop of The Source Hotel.
To create the beer, New Belgium incorporated private label Imperfect Foods items including dried pineapple, dried mango and orange juice, resulting in a brew that boasts lots of tropical and citrus notes. It is created at the Denver Source Pilot brewery.
A percentage of each menu item and beer purchased will directly benefit Denver Food Waste Week’s food bank partner, Food Bank of the Rockies.
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