Chefs are repurposing compost into menu items and playing off the word in the item’s name. Compesto—a pesto made from vegetable trimmings that would end up in a compost bucket, such as carrot tops and parsley stems—is on the menu at Spice Kitchen & Bar in Cleveland. It is mixed with couscous as a bed for halibut. Similarly, Jehangir Mehta, chef at Graffiti Earth in New York City, created a soup with the hashtag #eatmycompost.