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

“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.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“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.”

“This has been a year of unprecedented uncertainty, but through it all, Denee, chef Darby, Samantha, and the whole CulinArt team, provided the best dining experience the school has had in my thirteen year tenure.  It was an absolute pleasure to work with them, and I can't wait for next year when the craziness of COVID brings everyone back into the dining hall for meals. We look forward to working with Denee, Chef Darby, Samantha, and the rest of the CulinArt team again next year.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“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.”

“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.”

“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!”

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