This team aimed to tackle the waste of the potatoes, sweet potatoes, pumpkins, parsnips and carrots of La Mangerie (overproduction of La Mangerie). The goal was to minimise the waste coming from these vegetables. The skins/peels of the carrots, potatoes, pumpkins, parsnips and sweet potatoes were used to produce savoury crisps. To reduce the waste of the still usable products, they have collected the leftovers during the preparation of these dishes and converted into vegetables crisps which have been served in Les Saveurs.
Peel crisps tackle food waste
Chick here to watch their YouTube video.