Wilde adopts a A Root to Fruit Philosophy when it comes to cooking. In the same way that "nose to tail" cooking is about using a whole animal, every part of a vegetable is used helping to keep food out of the bin and potentially ending up in landfill. 
In a time where food and resources are precious,
eAny food leftover is fed into an onsite aerobic digested which converts it into compost within 3 weeks which is used back on the land in local growth initiatives and closing the loop

Why composting is awesome

Simply, composting reduces landfill waste and incineration, and therefore emissions. Modern waste management methods are environmental tragedies. Waste lies stagnant in landfill sites where the vital oxygen that is needed to facilitate the decaying process cannot reach it. Landfill material also releases greenhouse gases that contribute to climate change: methane gas escapes during the building process. Incineration leaves some toxic ash waste, and the burning process releases a vast amount of carbon dioxide into our precious atmosphere. The amount of methane emitted through a well-managed compost heap at home? ZERO.
As the gaze of the food industry and the public shifts towards green issues and more sustainable ways of living, its becoming clear that root to fruit initiatives are already showing us we can make an impact simply by being more mindful in our approach to what we eat.