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

“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.”

“This has been a year of unprecedented uncertainty, but through it all, Denee, chef Darby, Samantha, and the whole CulinArt team, provided the best dining experience the school has had in my thirteen year tenure.  It was an absolute pleasure to work with them, and I can't wait for next year when the craziness of COVID brings everyone back into the dining hall for meals. We look forward to working with Denee, Chef Darby, Samantha, and the rest of the CulinArt team again next year.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality 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.”

“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.”

“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!”

“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!”

“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.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

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