At Bon Appétit Management Company, we’ve been looking at food loss and food waste prevention as critical levers in combatting the climate crisis since 2007. So we were pleased to see the Biden-Harris Draft National Strategy for Reducing Food Loss and Waste and Recycling Organics, as recently published in a joint effort via the USDA, EPA, and FDA and released at COP28 in December.
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What do avocado skins and seeds, onion skins, and beet trimmings have in common – besides being candidates for the compost pile? These scraps can all be used in plant-based dyes, and using them not only reduces food waste, it reminds us of what’s possible when we practice creative reuse and extend sustainable practices from the kitchen out into the other parts of our lives.
The aroma of pizza crust, orange peels, chicken bones, and half-eaten sandwiches has become an all too familiar scent to Bon Appétit Management Company’s Midwest Fellow Elise Kulers and east coast Fellow Elise Dudley, who have weighed over 1,500 pounds of food waste produced by over 8,500 guests at colleges and universities this year.
Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.
Think again and use every ingredient twice (or even thrice)! These tried and true tips are a great way to get you started on your food waste fighting journey.
On a recent visit to Lewis and Clark College in Portland, Oregon, West Coast Fellow Hillary Swimmer helped lead a food waste focused cooking demo with Executive Chef Michael Palmer and the college’s Office of Sustainability.
Food waste can be incredibly tough to track, especially in dynamic, cook-from-scratch kitchens like Bon Appetit’s that serve thousands every day. Enter Waste Not™: Bon Appétit’s very own kitchen-waste tracking app that makes it easier than ever for chefs to capture the cause, quantity, and destination of their food waste.
In honor of Stop Food Waste Day (April 28), we asked our chefs to submit creative food-waste-fighting recipes. Here are the top three.