Today is the day! It is Stop Food Waste Day!
Compass Group created Stop Food Waste Day as a way to drive awareness to reducing food waste both at home and at work. Compass Group as a whole is committed to reducing our food waste by 50% by 2030 – and we are well on our way.
Throughout the month of April, CulinArt has hosted a ton of wellness tables led by Registered Dietitians where we sampled a Waste Not Veggie Pesto over Whole Wheat Pasta. This recipe highlighted ways to use leftover veggies that may have been tossed or gone to waste.
Click here to download the recipe: Waste Not Veggie Pesto
CulinArt has been featuring new root to stem recipes throughout the month as well! “Root to Stem” cooking is an amazing way to reduce waste, but also foster creativity and innovation. At its core, the Root to Stem philosophy is about reducing the amount of waste in our kitchens in general. Root to Stem cooking techniques allow you to increase the usable portion of produce, which enhances the nutrient content, boosts flavor, and lowers food costs. Try these Root to Stem recipes for flavorful foods that are packed with health benefits and lower food waste.
Looking for more sustainable recipes to try at home? Compass Group has launched a #StopFoodWasteDay cookbook! The global recipes are designed for home cooks by professional chefs and help households use up ingredients that commonly go to waste. Click here to download the cookbook: Stop Food Waste Day Cookbook
We want to hear from you in the comments! How are you celebrating Stop Food Waste Day today and all year long?
See below some of the Stop Food Waste Day events that CulinArt has put on throughout the month.