Nose-to-tail consumption, once a tradition in some cultures, is becoming popular as climate anxiety is rising. Restaurants are using parts of animals that would otherwise go to waste in order to prioritize ethical, sustainable consumption and waste-reduction.
This trend originates from the report:
TREND HUNTER - Trend Report 2036
Waste-reduction is a major component not just of reducing the impact of climate change, but in ensuring that the Earth's resources aren't depleted while they're needed. With their climate anxiety worsening, consumers are increasingly aware of the need to cut down on global waste, and are turning to brands that are able to promise sustainable business models that do just that. These models are particularly impactful when they're rooted in longstanding traditions.