"using virtually the entirety of any plant or animal"
That quote must be from
Fergus Henderson, or one of his publishers. The man deserves most (if not all) the credit for popularizing nose to tail eating in the modern culinary world. Both his books are a joy to read, but I'm partial to his
first.
My project stems from my own food nostalgia, wanting to eat the foods my Mum and Grandmother prepared for me as a child. And also the challenge of pushing myself as a cook to explore new and different ingredients. Eating with an awareness of whole products (not simply the chicken, but what was inside the chicken) and different cuts of meat is an exciting way to approach food.
There are also a lot of eco-conscious reasons to adopt nose to tail eating, but I'll leave that torch for someone else.
Go have a look around
Eating Nose to Tail.