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

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“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.”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“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.”

“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 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 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!!”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

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