Simple Sustainability Tips - CulinArt Group

Eat Well Blog

Simple Sustainability Tips

It’s April!!! Which means all month long we will be focusing on Stop Food Waste and Sustainability!!! Also – mark you calendars for April 28th 2021 to celebrate Stop Food Waste Day with us!

Sustainability is an important topic, and there are so many of us that want to do our part in reducing waste and improving the well-being of our planet. Here are a few simple, easy ways that you can live more sustainably and adopt a more sustainable lifestyle that can make a difference in the world! Let’s kick off Stop Food Waste Month on a sustainable note!

Reduce food waste:

  • How many times have you thrown away food that went bad? Make a grocery list of the things that you need and stick to it; this will stop you from buying unnecessary food items.
  • Some food items can be placed in your freezer before they go bad to use at another time. Try freezing your bananas that went brown and use them in a smoothie instead of throwing them away!
  • Save your leftovers and use them as ingredients in your next meal; try adding to a soup, salad, or stir fry.

Smart shopping:

  • Check your pantry and fridge before shopping; you might already have what you thought you needed.
  • Skip the produce bags at the grocery store; try out reusable produce bags instead. These are machine washable and durable–two things plastic bags are not!
  • Using a few reusable totes at the store can quickly reduce the amount of waste from plastic or paper grocery bags. Reusable bags can easily be stored in your car for all kinds of shopping!
  • Buy more bulk food and fewer packaged products when possible.

Meal prep:

  • Preparing food in advance can help you save money and reduce waste, and it only requires spending some extra time at the beginning of the week.
  • Meal prepping will push you to use what you have instead of buying more food.
  • Prepare more whole foods; plant-based food like fruits, vegetables, nuts, grains, and legumes have a much lower environmental impact than animal products.

Ditch the plastic:

  • Use a reusable bottle or mug for your beverages, even when ordering from a to-go shop.
  • Avoid single-use plastic straws; use washable metal straws instead!
  • Plastic wrap and baggies are very wasteful; they get used once then end up in a landfill. There are great alternatives available such as eco-friendly beeswax wrap and reusable silicone bags.

How will you approach sustainable living? Share your thoughts in the comment section below!

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  • April 1, 2021

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What our clients are saying

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“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!”

“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!”

“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.”

“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.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“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.”

“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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