Specialty Food Magazine

Spring 2017

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Built from the ground up with sustainability in mind, The Perennial utilizes an off-site aquaponics system that not only reduces food waste, but also conserves water, prevents pollution, and allows the restaurant to grow any unusual plants they wish to serve. About 95 percent of the restaurant's organic waste is turned into compost that fuels the system. "We're working hard on reducing food waste not only by doing more with our scraps but also by creating systems in which every part of an ingredient finds a place in the restaurant's ecosystem," Leibowitz explains. "For example, we have cooperation between the pastry chef and the bar manager on citrus, or walnut shells being used to smoke other ingredients." Meat is also sourced in very large cuts with the intention of using almost every part—from prime cuts served as entrees to lean cuts in tartare, and fattier cuts ground up for burgers. Other pieces are used in staff meals. "Everything has its place," Leibowitz says, "though it took some time to figure all of that out." Blue Hill chef Dan Barber transformed his restaurant into a pop-up called WastED to highlight ways to use foods others might consider waste. Dishes consisted of juice pulp cheeseburgers, bruised bok choy, and fennel and apple peelings. His project debuts on the rooftop space of Selfridges in London this spring. 12 IDEAS FOR REDUCING FOOD WASTE Independent grocers, chefs, restaurateurs, and representatives from major retail and resort chains weighed in on tips to combat food waste. Here is a compilation of ideas from 21 Greenpoint, Blue Hill Farm, Hy-Vee, Market Hall Foods, MGM Resorts International, Miller Union, The Perennial, and Sprouts Farmers Markets. • Donate extra food to food banks or organizations that will collect unused meals and deliver them to local shelters. • Create systems in which every part of an ingredient finds a place in the restaurant's ecosystem. For example, use walnut shells to smoke other ingredients. • Update a waste sheet at the close of each day, and when a particular sandwich or dish isn't selling well, change it up to ensure all ingredients are being used. • Partner with produce vendors to offer a discounted line of imperfect fruits and vegetables. • Work with local food waste recycling companies to compost organic waste. This includes scraps, uneaten food from diners' plates, and other food that can't be used. Or, if one is available, send organic matter to a municipal compost program. • Sell the compost created by your own food waste recycling to customers, or use the compost to fertilize community garden plots. • Serve family meals to staff, using surplus food. • Sort through and analyze your trash to help employees see what they're doing right and where there might be room for improvement. • Use an aquaponics system to reduce food waste, conserve water, prevent pollution, and grow plants to serve. Organic waste can be turned into compost that fuels the system. • Serve a tasting menu made using scraps from the previous week. • Use a diversion program where organic waste is sent to a farm to be used as feed. • Appoint an employee as "Green Leader," who makes sure any initiatives are successful and that team members are following the proper processes and procedures. PHOTO: ANDREW MEREDITH 30 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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