Chefs Find Their Whey

Waste reduction has been a hot topic in kitchens for ages, but never more so than today. Our planet isn’t immortal, and chefs are doing their part to mitigate the damage, creating a new lens through which they (and their diners) view waste. Carrot tops are whizzed into pesto; bone broth is a thing; and whey—the cloudy liquid byproduct from yogurt and cheese production—stars on menus around the country.  

For years, most yogurt- and...