Stop Food Waste Day 2020!! - CulinArt Group

Eat Well Blog

Stop Food Waste Day 2020!!

April 29th, 2020 is Stop Food Waste Day! A global issue, food waste has negative implications on our environment, society, and economies. Did you know

  • 33% of all food produced is wasted each year which equates to $1.2 trillion dollars worth of food annually.
  • If food waste were a country, it would be the third largest greenhouse gas emission producing country in the world
  • Almost 50% of all fruit and vegetables produced around the globe is wasted every year-this is equivalent to almost 4 trillion apples!
  • If 25% of the food that is currently lost or wasted was saved, it would be enough to feed 870 million hungry people worldwide.

Educated consumers can tremendously influence how we farm, produce, buy, store, and use food. Use these tips next time you shop for groceries and prepare meals to help make a big impact on reducing food waste.

  1. Make a List – A family of four loses around $1,500 each year by wasting food. When grocery shopping, take inventory of what you already have, what you need, and only purchase what you know you will use.
  2. Use your Freezer – Each of us discards nearly 300 pounds. Leftover meals, bread, fruits, and vegetables can all be frozen to extend their freshness and safety while avoiding the garbage pail!
  3. Conserve Water – Wasting a pound of beef is equivalent running the shower for over 3 hours! The longer meat is left out at room temperature, the faster it will spoil. Always shop for meat, poultry, and seafood last and store them in the refrigerator or freezer as soon as possible.
  4. Revive your Veggies – Soaking vegetables in ice water for 5 to 10 minutes can revive wilted leaves. Vegetables that cannot be restored can still be used in cooked dishes like sautés or stir frys.
  5. Over Cooked isn’t Over for Good – Blending overcooked vegetables like broccoli, cauliflower, potatoes or carrots together with stocks, milk, or cream make for delicious soups or sauces.
  6. Less Air = Less Freezer Burn – When storing bread, always squeeze excess air out of bags or containers to prevent freezer burn. While it is harmless, freezer burn affects taste.
  7. Don’t go Bananas – Brown or spotted bananas are fine to eat. Cut away bruised parts and consume the remaining bananas. Peeled bananas can be frozen and make a great addition to smoothies. Very brown bananas are optimal for baking breads and muffins.
  8. Waste Less with Kids – Serve children smaller portions. Studies show many children have to try a food up to 15 times until they accept it; increase portions when children enjoy the food.

Join CulinArt in raising awareness of this global crisis and make small but impactful changes that reduce food waste around the world!

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  • April 29, 2020

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What our clients are saying

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

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

“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.”

“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…”

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

“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!”

“What a night! You and your team rocked it and made us look like stars. Great working with you and know we will have more chances to work together on future events.”

“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.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“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.”

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