Become a Food Waste Warrior with Us - CulinArt Group

Eat Well Blog

Become a Food Waste Warrior with Us

Did you know that forty percent of food purchased in America is wasted?

Stop Food Waste Day is coming up on April 27th and here at CulinArt, we are committed to being food waste warriors. Even the smallest changes can have a significant impact toward the reduction of food waste, so check out these tips to join us in the fight and help stop food waste outside of the cafe.

  • Go to the grocery store with a plan – this will help save you time, money, and prevent wasted food. It’s an all-around win! It has been noted that a family of four could lose up to $1500 a year on unused food that has gone bad. Grocery lists help you stay on track in the supermarket and only buy what you need. Assess your pantry and refrigerator before going to the store, consider what dishes you want to make for the week, and write that list!
  • Become friends with the freezer – from leftovers to extra veggies, basically anything can be frozen. Some meat and poultry can be kept in the freezer for 4-12 months, and leftover soups or meals tend to stay well for 1-2 months. When storing food in the freezer, be sure to squeeze out extra air to prevent freezer burn. So, before those leftovers go bad in the fridge, consider keeping them in the freezer for a later date.
  • Practice root to stem cooking – did you know most of the produce we buy can be used in cooking? So why are we so quick to throw them away? 90% of broccoli and cauliflower, 95% of tomatoes, 95% of mushrooms, and 80% of onions can all be utilized in the kitchen! Herbs and stems make great pestos. The ends of celery and onions, carrot peels, corn stalks and cobs, and broccoli and cauliflower stems can be used to make stocks and broths. Add beet or turnip greens to liven up a lettuce mix. It’s all about finding ways to use what you have! Get creative in the kitchen and try using your produce root to stem

As Stop Food Waste Day approaches, start putting these tips into practice! What are some other ways you will stop food waste this month?

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  • March 27, 2018



What our clients are saying

“Thank you for all the accommodations for food intolerances and allergies.  I continue to hear positive comments about the quality of the food and the options. Please pass along our thanks and gratitude to your whole team!!!!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“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!”

“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 were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“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.”

“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.”

“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 just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

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