The food service industry is notoriously waste-intensive. Roughly 6 billion pounds of food and produce are thrown out each year, globally. It’s time to make a change! More and more restaurants are committing to reducing waste, even pushing for a zero-waste policy. Is such a lofty ambition possible? Start in the kitchen. The average kitchen wastes 30% of all food purchased. Opting for a zero-waste program helps benefit the environment, makes food taste better, lowers food costs and adds overall value to your business. The goal is zero-waste, so it’s never too late to learn new ways to utilize every scrap and formerly discarded ingredient to spin traditional waste into culinary gold. Here’s a few tips to help you get started!
- Save all produce scraps for a vegetable stock. Kick it up a notch by cooking your onions with the skin on. Take the skin and use it in a stock or make a puree out of it.
- Stop peeling your veggies. Carrots, beets, potatoes, etc. all taste better wit the skin on- the skin holds concentrated flavor that enhances your dishes. Use the stems for sauces, soups and purees.
- Work with “ugly produce” instead of tossing it out for cosmetic blemishes.
- Use Markon Ready-Set-Serve items. Any product that is refused by suppliers is used as a soil amendment in the Markon fields. (call your sales rep to see all RSS products.)
- Use bones from beef, pork, chicken, and fish to make stocks, broths, and soups.
- Pour semi-cooled bacon grease through a strainer as a flavoring for everything from biscuits to vegetables.
- Find your local recycling and composting organization for everything from plastic and glass, to cooking oil and food scraps. Momentum Recycling is partnering with Nicholas and Company customers and will offer a 10% discount to new programs.
For more tips and trends, check out our FoodTrends magazine!