CulinArt Chefs honored in Food Waste Challenge
RYE BROOK, N.Y., April 8, 2021—Peter Klein, dir. of culinary development, and Joe Ball, regional exec. chef, were each honored in Compass Group’s 2021 Stop Food Waste Day Global Recipe Challenge, along with nine chefs from other Compass sectors.
To participate in the Challenge, chefs were encouraged to submit recipes that are low or zero-waste in nature, use whole ingredients, emphasize shelf-life concerns, and present unique ideas around commonly wasted ingredients, trims, and over-produced items. Chef Klein’s contribution was a Garlic Leek Roasted Salmon with Crispy Broccoli Florets and Leek Green-Broccoli Stem Slaw, while Chef Ball submitted a Waste Not Rainbow Carrot Salad.
The Recipe Challenge, judged by top culinary experts in Compass Group, coincides with Envision Group’s efforts to promote Stop Food Waste Day (April 28). This year, Amy Keister, Compass Group’s Senior VP Sustainability, will participate in the Stop Food Waste Day Virtual Event, which will feature 25-plus speakers discussing the food waste crisis. Click here to register for the Virtual Event, here for a toolkit you can use to promote SFWD, and here for the recipes from Chef Klein and Chef Ball.