Going Further with Food - CulinArt Group

Eat Well Blog

Going Further with Food

At CulinArt Group, we’re celebrating National Nutrition Month with Whole Grains all month long, while the Academy of Nutrition and Dietetics has a focus of “Going Further with Food”, something we are proud to emphasize in our cafes all year long. So how do we take our food to the next level – make it last a little longer, enhance the flavor, and reduce the waste? We’re here with 5 tips and tricks to help you go further with food!

  1. Jazz up your meals with tons of color. Each color comes with its very own nutritional benefits! Rich in different vitamins, minerals, and antioxidants, bump up the flavor of your meals with more colors. Top oatmeal with fresh berries, spread avocado on sandwiches, mash cauliflower into mashed potatoes (yes white foods have their benefits too!), or top pizza with tons of veggies. Try to use the entire fruit or vegetable – root to stem cooking! Cook broccoli to add to salads, roast pumpkin seeds for a quick snack, blend carrot tops into pesto, and roast beet greens into chips.
  2. Create a grocery list and only buy what you need. Go to the supermarket with a plan! Grocery shopping should actually start at home…before you leave! Consider what you want to cook, assess what you have in the refrigerator and pantry, and then create a list of items to buy. This will help you stay on track and prevent buying foods you may not need or foods that will spoil before you use them. Only buy food that can be eaten or frozen within a few days.
  3. Use those leftovers! Time to get creative in the kitchen! Transform your leftovers into brand new meals. Leftover veggies? Add to soups and stews. Too much roasted chicken? Make into chicken salad or slice for sandwiches. Stale bread? Grind into breadcrumbs or bake into croutons. Extra rice? Add to homemade veggie burgers or make rice pudding. Try to use foods that will spoil more quickly to get the most out of your delicious dishes.
  4. Store food properly. Fruits and vegetables all ripen at different times and temperatures. Some fruits, like apples, naturally give off ethylene gas, which speeds up the ripening of surrounding produce. Tomatoes and root vegetables should be left on the counter for optimal taste and freshness. Veggies like carrots, cucumbers, and lettuce should be stored in the fridge for crispness. When storing berries, remove any spoiled berries, because like apples, one bad berry can spoil the bunch. For proper storage, consider each fruit and vegetable individually for long lasting results.
  5. Keep up with food safety practices. Remember these four words to keep up with food safety – Clean, Separate, Cook, Chill. Clean your hands, work surfaces, and produce before cooking. Separate raw and cooked food in your grocery cart and refrigerator. Also, use separate cutting boards for produce and meat. Cook and store foods at the appropriate temperature. Chill, freeze, and thaw foods properly. Follow these guidelines for safer cooking and eating.

Tell us: how are you helping to reduce food waste and going further with food?

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  • March 12, 2018

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What our clients are saying

“The CulinArt team has been great to work with and has been super flexible. Having worked with other dining services at different institutions, having a dining team that is open to menu changes has been a great resource for our events. ”

“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!”

“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 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.”

“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 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.”

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

“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 hope you do the food service in heaven.”

“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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