5 Tips to Waste Less - CulinArt Group

Eat Well Blog

5 Tips to Waste Less

Our Wellness Wednesday theme this month, to support Stop Food Waste Month, is Eat from Root to Stem. Using a root to stem technique in the kitchen is one way to decrease food waste in the kitchen, while also creating new, fresh, and delicious food!

Check out these top 5 tips to waste less this month (and every month!).

  1. Stick to the list: before going to the grocery store, think about what ingredients are at home and what is needed for the week. Create a list and stick to it – this will help decrease time spent in the grocery store, lower food costs, and prevent food waste.
  2. All veggies are created equal: overcooked, undercooked, frozen, and canned veggies can all be used in a variety of recipes. Overcooked veggies? No problem! Use them for soups or sauces. Extra veggie scraps? Don’t toss them! Store them in the freezer and use them for homemade broth. Tons of veggies in the freezer? Be sure to remove all extra air from the package to prevent freezer burn and keep the quality of those veggies.
  3. Plant and re-grow: did you know certain fruits and vegetables can be replanted and re-grown? Try this technique with green onions, romaine lettuce, basil, and onion and celery roots.
  4. Befriend your freezer: leftover meals, breads, produce, sauces, and more can all be frozen and used at a later date. Rather than throwing them away, store them in the freezer and heat them up for a tasty meal!
  5. Get creative: 90% of people throw away food too soon – create new recipes using the ingredients in the fridge and pantry. It’s almost like a game – what can I create with these ingredients? This can help keep meals different and exciting and deter us from getting rid of food too soon!

Share with us your favorite tips to reduce food waste.

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  • April 10, 2019

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What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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