Have you heard of Camboaz yet? It means reducing food waste and it is not just a passing trend but a real life mission. We live in an age of waste, fast fashion, unrecognized shopping at Ali Express and the meat and livestock industry is thriving like never before and amounts of food are thrown away every day. The fast pace, there are those who choose to slow down, to respect the food that comes to us, the nature that gives it to us and also the people behind it. Or in short, those who advocate for Camboz. We went out to check who is from CMBAZ in Tel Aviv
Claro
Claro advocates Camboaz in all of Iberia’s Ramah, under the direction of Chef Ran Shmoeli and Zohar Maron Shmoeli, his partner, who have made the matter a life’s mission. Let’s start with the fact that she works with small and local farmers and adheres to a true seasonal menu. In other words, at Claro you see first what is grown at the farmer, and only then decide on the menu. In addition, they use vegetables that are considered “ugly” and will not make it to the store, but they are good and fresh. There is no part of the vegetable, fish or meat in the restaurant that is not used. In the broccoli dish, they will serve you whole broccoli, with the florets, the stem, The root and everything. The fish meatballs are made up of what remains after the fish is filleted and it is good and pleasant to eat, and the parts of the meat that are usually thrown away will also be translated into tender and filled capletis. Not to mention that the restaurant only uses cloth napkins and only fresh vegetables. There are no frozen or chilled vegetables. We loved it.
Claro
First you see what the farmer grows and then you decide on a menu. Claro. Photo: Anatoli Michaelou
OCD
Chef Raz Rahab is known for his Zero and West consciousness, which was also mentioned among other reasons for his winning an honorable place on the Fifty Best list. In his restaurant, vegetable peels, leguminous leftovers and even bread leftovers are used, which you will find reused, for example in the wonderful Karafelach dish of lost bread. Fermentation is a central technique in restaurant cooking, and it preserves the raw materials in a way that allows the food to be usable even long after its normal expiration date. Rahav previously stated that nothing is thrown away in his restaurant, everything can be found on the plate, except for eggshells. inhale
OCD
Nothing is thrown away. OCD. Photography: Haim Yosef
Opa
At Opa, run by chef Shiral Berger, you will find only plant-based food, which already embodies a particularly sustainable and ecological approach. Berger states that she is engaged in ongoing research of the plant kingdom. She believes that the deep and sensitive potential inherent in the kingdom can be exhausted by researching each fruit or vegetable and highlighting its properties. All this is reflected in the use of all parts of the vegetable – from the roots, to the seeds, to the fruit and also to the peel – from all of them, in Berger’s opinion, it is possible to extract whole worlds of content and taste. The vegetables she uses are grown by farmers who worship organic farming and heritage varieties, while maintaining the purity of the soil and paying attention to its fruits. Part of the harvest is also grown on the roof of the restaurant, where vegetables, organic fruits and wild seeds grow.
Opa
Use all parts of the vegetable. Opa. Photo: Aviv Shkori
trigger
It is true that it is a bit surprising that a meat restaurant enters the list, but the Meat and Wine Trigger advocates the Nose To Tail method, or in Hebrew from nose to tail. Not only the bulk of the beef is used to make a particularly fattening steak, but every part of it and nothing is thrown away. Trigger also operates a restaurant that uses the less well-known and sexy parts of the meat into hot dogs and sausages, and people who dine at the restaurant experiment with less well-known cuts – and find that it’s good. In addition, the restaurant brings its produce from a beef farm in Moshav Avigdor and an agricultural farm in Moshav Khakok that produce in accordance with the requirements of the restaurant and advocate fair use and respect for raw materials in a way that avoids unnecessary waste.
trigger
from nose to tail. trigger. Photography: Asaf Karla
Brazilian economy
The Barzilai farm restaurant is strictly a farm to table restaurant. Even in its previous incarnation in the concept of Yarkona, it was located in the heart of the field and from there – the vegetables were picked in the beds, moved to the kitchen and from there to the plate. Even in its current incarnation in Neve Tzedek, the owner Marev Barzilai is careful about fresh organic vegetables grown locally, nutritious legumes that are sprouted right on the spot, organic tofu and more. And everything is also vegan, pleasant, colorful and sustainable.
Brazilian economy
More chatter from the seat. Brazilian economy. Photo: Ben Yoster
Stanley Bear
Alcoholic beverages can also be incredibly complex, as the celebrated mixologists at Santali Bar will explain to you. that use leftovers from the hotel kitchen (Meyer Hotel where the bar is located) into distillates for the chilled cocktails they concoct for you. For example, beet and apple liqueur from leftover fruit and vegetables, red raspberry liqueur with etrogs and local pastis and more. The drinks at the bar are based on seasonal and local picking, which also demonstrates the policy of CMBAZ – to use what is in nature and now. Let it live.
Stanley
Cocktails based on leftover fruits and vegetables. Stanley. Photo: Amir Menachem