or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › This week's New York Times Food section cover story on eliminating food waste
New Posts  All Forums:Forum Nav:

This week's New York Times Food section cover story on eliminating food waste

post #1 of 3
Thread Starter 

There's lots of food for thought in this week's New York Times Food section cover story by Kim Severson on eliminating food waste -- which stands at an appalling 31% in the United States. 
 

In "Starve a Landfill: Efficiency in the Kitchen to Reduce Food Waste," Severson shares ideas from chefs and cooking instructors across the country to address the problem -- including Dan Barber's veggie burger made from the vegetable pulp left over from a fresh juice company.

 

You can read the article here:  http://www.nytimes.com/2015/03/04/dining/efficiency-in-the-kitchen-to-reduce-food-waste.html?_r=0

 

(There was a response to the article in yesterday's Christian Science Monitor written by Jonathan Bloom, which you can read here:  http://www.csmonitor.com/Business/The-Bite/2015/0305/The-New-York-Times-talks-trash-and-that-s-a-great-thing)

 

We'd love to know what steps ChefTalk members are taking to reduce food waste in their own professional kitchens.

 

Karen & Andrew

post #2 of 3


articles will not download

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 3

Great topic!

 

I remember going to my first Earth Day celebration and listening to somebody talk about recycling. What struck my 15-year old self as odd, was that he spoke down about recycling. You see, recycling is the last in the environmental conscientiousness phase. What comes first is reduce then reuse and, ultimately, recycle. That has stayed with me. And it carries into the kitchen.

 

The efficiency that the article points to, in one example, is broccoli stems aren't by-products; rather, they are broccoli and should be treated as such. Rather than just dumping the stems into a compost pile or-gasp!-into the trash, the stems should be seen as part of a dish. Aha! That first step is reduce - reduce waste. Monitor purchasing. Nothing should go from cooler to trash. It doesn't help cost-of-goods and it surely doesn't impact the community in a positive manner. Reduce purchases to better suit our needs and use those purchases more creatively. There is always the slippery slope of throwing dollars after pennies when, say, using leftovers. But if purchasing is planned properly, less hits the trash... less money tossed... happy owner... starving landfill!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › This week's New York Times Food section cover story on eliminating food waste