Stop Food Waste Month - CulinArt Group

Eat Well Blog

Stop Food Waste Month

Happy April! This month we are all about reducing food waste to help celebrate Earth Day on April 22nd and Stop Food Waste Day on April 24th. Decreasing food waste has a ton of benefits ranging from financial, to environmental, and nutritional benefits. Our Wellness Wednesday theme will focus on Root to Stem cooking. These recipes allow for creative and innovative recipes and challenge chefs to utilize produce more efficiently – therefore, reducing food costs, creating less waste, and reaping all of the nutritional benefits of that piece of produce.

Seasonality is also something to consider to stop food waste. Choosing foods that are in season will help ensure freshness, increased availability, and may lower food cost.

Did you know you can consume almost 100% of all of these fruits and vegetables? (Be sure to wash fruits and vegetables thoroughly when the skin is left on – ex: carrots, beets, cucumbers, etc.)

  • Broccoli and Cauliflower: 98%
  • Tomatoes: 99%
  • Honey Dew and Cantaloupe: 80%
  • Onions: 95%
  • Celery: 100%
  • Cucumbers: 100%
  • Mushrooms: 98%
  • Beets: 100%
  • Collard Greens: 100%
  • Mustard Greens: 100%

Here are some tips to use produce to the fullest and take advantage of root to stem cooking:

  • Stocks and broth: use stems, peels, stalks, and cobs to boil up your own stock or broth
  • Pesto’s, sauces, and spreads: use fresh herbs, veggie tops, or stems to grind up a tasty pesto, sauce, or spread
  • Slaws and salads: grate up and combine leftover veggies to create a delicious and fresh slaw or salad — top with your homemade pesto or sauce!

How will you become a Waste Warrior?

  • 0
  • April 1, 2019

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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 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 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!”

“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.”

“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!”

“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 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.”

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

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