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

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What our clients are saying

“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!”

“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.”

“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’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

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

“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.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“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!”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“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…”

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