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

“The dinner I had tonight at Forman was not only the best meal I have had at Forman in the entire time I have been here, it was the best meal I can remember having anywhere in a long time. [It] was a restaurant quality meal, and it added to the enjoyment that the two young ladies serving me could not have been more charming. What an energizing way to finish a weekend eating a dinner like that.”

“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 wanted to take this moment to thank you and your staff for making the Athletic Celebration absolutely wonderful. I cannot say enough great things about the event. The food was outstanding and the service was fantastic. Thank you for your help from start to finish.”

“Just a note to let you know that you ROCK! You always pour yourself into [The] Webb [Schools] to make the dining experience the very best it can be. I’ve been hearing such positive things about the food quality this year – something I hope you feel really good about. And it is times like this with the Coronavirus that leaders truly emerge. You have been unbelievably accommodating in making last minute changes to how we serve, etc. and all else we do in the dining hall and I just want you to know how much I deeply appreciate your devotion to this special community. You are a key part of it – you model beautifully the very best of Webb. So thank you!!”

“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.”

“Just want to take a moment to thank you for running such a great kitchen. It’s been a huge benefit to have such a delicious and various assortment of foods to choose from, all without having to leave the building. I’m always amazed at the daily variety and the quality of food that is offered. The cafeteria has made my food choices as easy as can be.”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“I hope you do the food service in heaven.”

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