Food Sustainability at New York’s Graffiti Earth Restaurant

Chef Jehangir Mehta Gives Us a Taste of His New Restaurant in New York – Graffiti Earth

MEHTA: About 20 to 30 % of food is wasted per year!

  • Creativity is in Graffiti Earth’s Menu
  • Farm to Table Eating: Example salads, soups made from farm purchased food.

Watch the New York Cheddar TV Show:

 

Food Sustainability at Graffiti Earth  <- Check out the video.

 

Tagged on:

Enter Comments below. At Parsi Cuisine (ParsiCuisine.com), our goal is to make Parsi Cuisine popular. This is a part of that effort. Please feel free to forward to Parsi food fans. Appreciate if you mention with link to site. (Hint - use social media buttons above)

%d bloggers like this: