A professor at Algonquin College's culinary arts program in Ottawa, Ontario, Canada, is using fat left over from cooking and drippings collected at local restaurants to make gourmet soaps, such as chicken fat, orange and lemongrass. "There’s a lot of waste from restaurant kitchens and the majority of it is fat," said David Fairbanks. "At the end of the day, you're throwing out part of the animal. The whole farm-to-fork thing can't be the end of the cycle -- what happens after the fork?"
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