Our Chef Yury Krasilovsky’s recipe for “Zero Waste Broccoli Chowder with Ditalini” shows an easy way to “upcycle” vegetable scraps into an elevated but simple menu item or staff meal. A medley of vegetable trimmings makes for an earthy, satisfying broth, made rich and creamy with a touch of roux and dairy. Keep it simple with ditalini, green onions, cheese and olive oil for garnish, or mix it up with whatever you have on hand. Don’t let anything go to waste!