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?

  • 0
  • March 12, 2018

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What our clients are saying

“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!”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

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

“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!”

“The food offerings provided by CulinArt are of the highest quality and enjoyed by our students, faculty, and staff.  The CulinArt team understands the importance of providing healthy options that taste good and are appealing to students.  We also appreciate that the team listens to feedback from our community and makes adjustments as needed.”

“Just came back to campus after a year of pandemic [and] just want to say that I can really tell the effort that both dining halls and all of the other locations are really putting in to make us students still feel like there is more than enough food available, good food, fresh food, healthy food. I don't think students are aware that there is such a food shortage/worker shortage and that what goes on behind the scenes must be a logistical nightmare. But I recognize it at least :) the staff was been so friendly and kind, even in the very rare occasion when something took longer than expected I could tell they were trying their absolute hardest to provide it fast and with great quality. Great job to all of them, this one student greatly appreciates the effort you all do. -Student, Stony Brook University”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

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