Don’t throw it out

Food waste Don’t throw it out!

Stop Food Waste Day was celebrated on April 28. But as summer approaches and we start buying up all those bountiful fresh vegetable in bulk, now is a good time to take a hard look at how we can fully utilize every bit of our purchases.

In the kitchen, stopping food waste means many different things. Rotating product, proper storage, production forecasting, and also utilization of products can help in the fight to stop food waste.

By using as much (if not all) of an ingredient as possible, you can reduce food waste, decrease your food costs, and add to your gross profit margin. Reducing food waste is a great way to increase Like for Like revenue! Best of all, it can also foster creativity and innovation in the kitchen. Challenge your culinary team to reduce their food waste and don’t forget to share best practices.

USE AS MUCH AS POSSIBLE

Product trim can be a significant source of waste. Train kitchen staff to be deliberate with their cuts so they don’t throw away usable product. Poor food prep can contribute as much as 45% to food waste. It’s crucial for staff to learn how to store food correctly, cook food correctly and avoid cross contamination.

STANDARDIZE

It’s important to standardize your recipes and quantify them to the right yields. Purchasing the right product for the right use not only reduces waste, but helps keep you on budget.

ONLY BUY WHAT YOU NEED

It can be tempting to ‘stock up’ or buy in bulk if your supplier has a good deal on, but doing so can leave you with more food than you need. And this food will only go to waste if it’s left to spoil in storage.

KEEP A STOCK INVENTORY

You should always know exactly which foods you have in stock at all times. Keep a detailed list of the foods in all of your storage areas, including their use-by/best-before dates that you can easily refer to.

INCORPORATE LEFTOVERS AND USE FOOD EFFICIENTLY.

Try not to be so quick to throw away leftover food, as you might be able to make use of it somewhere else. For example, vegetable peelings and animal bones can be used to make stocks and soups, while day-old bread can be made into croutons or breadcrumbs.

ADD A DAILY SPECIAL

Don’t be afraid to add a one-off daily special that makes use of some extra food scraps that you have.

USABLE PORTIONS BY VEGETABLE:

Celery 100%

Add celery leaves to your salad

Cucumbers 100%

Use the skin in smoothies or salads

Beets 100%

Sauté beet greens

Collard Greens 100%

Mustard Greens 100%

Add collard or mustard greens to soups, stir frys and casseroles

Tomatoes 99%

Mushrooms 98%

Fry tomato skins for a crunchy salad or topper Use mushroom stems in your omelettes

Broccoli / Cauliflower 98%

Peeled Onions 95%

Leaves and stems can be roasted

Use onion skins to enhance broth flavours (remove before eating)

TM

SOUTHWEST STEAK POWER BOWL

A fiesta of southwest flavours, this grilled striploin power bowl makes a hearty entrée for lunch.

Prep Time: 40 min. | Cook Time: 10 min. (+ 5 minutes standing time) | Serves: 12 INGREDIENTS

Southwest Grilled Steak: 12 (6 oz each) Carve Premium Ontario Beef AAA – Striploins 4 tsp salt 4 tsp pepper 2 tbsp chili powder 4 tsp ground cumin 4 tsp paprika 1 tsp garlic powder 1/2 tsp cayenne pepper 1/2 tsp brown sugar

Cilantro Lime Crèma: 1 1/2 cups sour cream 1/2 cup finely chopped fresh cilantro 1 tbsp lime zest 1/4 cup lime juice 1/2 tsp salt 1/2 tsp pepper Cilantro Lime Rice: 8 cups cooked basmati rice 1 cup finely chopped fresh cilantro 2 tbsp lime zest 1/2 cup lime juice 2 tbsp olive oil 1 tsp salt 1 tsp pepper

Assembly: 4 cups cooked corn 2 cans black beans, drained and rinsed 1 cup guacamole 1 cup pico de gallo 4 cups crispy tortilla strips (Use prepared tortilla strips, or cut corn or flour tortillas into 1/2-inch (1 cm) wide strips and deep-fry until golden and crispy. Sprinkle with a pinch of salt.) INSTRUCTIONS

Southwest Grilled Steak: Stir together salt, pepper, chili powder, cumin, paprika, garlic powder, cayenne and brown sugar. Season each steak with 2 tsp (0.2 oz) spice mix. Grill steaks to order over medium-high heat for 4 to 5 minutes per side or until instant-read thermometer inserted in center of registers 130°F (54°C) for mediumrare or until cooked as desired. Let stand for 5 minutes; slice thinly. Cilantro Lime Crèma: Stir together sour cream, cilantro, lime zest, lime juice, salt and pepper. Store refrigerated until ready to serve. Cilantro Lime Rice: Stir together basmati rice, cilantro, lime zest, lime juice, olive oil, salt and pepper. Keep hot or reheat to order for service. Assembly: For each serving, assemble 1 cup (3.5 oz) rice in serving bowl. Top with 1 sliced steak, 1/3 cup (1.6 oz) corn, 1/4 cup (1.6 oz) black beans, 2 tbsp (1 oz) guacamole and 2 tbsp (1 oz) pico de gallo. Scatter 1/4 cup (0.4 oz) tortilla strips over top. Drizzle 1 1/2 tbsp (1.4 oz) crèma over top, or serve on the side in pinch bowl.

Recipe provided by Flanagan Foodservice. For more recipes please visit Flanagan.ca

PROUDLY CANADIAN OWNED Canada’s third largest foodservice distributor, with distribution centres in Kitchener, Sudbury and Whitby. We proudly serve Ontario food operators with service that represents the warmth and tradition that Canadians are famous for. With over 10,000 products listed, Flanagan Foodservice can supply and equip every aspect of your restaurant: from fresh meat and seafood to a full line of smallwares and equipment. 20 | THE BOTTOM LINE June 2021 Contact us today at 1-855 Flanagan or visit us at www.flanagan.ca to learn more. CARVE IS AVAILABLE EXCLUSIVELY AT FLANAGAN FOODSERVICE Produced with support of the Ontario Beef Market Development Program