Love Food Friday
Food Waste Elimination Tip #3: Stock the Staples!
Chef Christopher Gigiel
A kitchen stocked with the staple ingredients is a happy and less wasteful kitchen!
While it may seem counter intuitive to the two former tips (Plan and Organize!), stocking the staples is actually a key way that I ensure that I have what I need to make use of the more expensive and more perishable fresh items. I routinely stock dried and canned goods like pastas, rice, canned beans and tomatoes, and several jarred sauces as well as flour, sugar, etc.
With a basic inventory of these items, I can ensure that I make use of the produce or meat I bought but didn’t get around to cooking when my busy life got in the way. “Shelf stable” items like this never go bad, and allow me to whip something up in a pinch or for that unexpected company that drops by.
Love Food Friday Recipe Share #3: Beef Chili Five Ways!
Anne’s note: I don’t purchase 93% lean ground beef as the recipe suggests. It cooks up nicely with burger that is less lean as well 🙂
The United Kingdom launched a large scale public awareness campaign called “Love Food Hate Waste” in 2006-2007. Data taken by the WRAP demonstrated that this campaign successfully reduced avoidable household food waste in the U.K. by 21% from 2007-2012. I believe these to be impressive results accomplished relatively quickly and with reportedly little inconvenience to the citizen.
Recognizing food waste and making a conscious decision to improve provides the most important key to reducing food waste in the home. Following that with understanding labeling, being willing to purchase produce that is not “visually perfect”, and either correct portioning or a dedication to eating leftovers provide some of the basic cornerstones.
In an effort to continue to raise awareness relative to food waste, and also to give each of you some practical tips for reducing waste in your kitchen; I am beginning a season of Love Food Friday. This spring, I am enlisting the help of professional chef Christopher Gigiel to offer a tip for eliminating food waste each Friday. I am also hoping that he will share a few of his favorite beef recipes as well!
Christopher joins us from Denver, Colorado where he manages the day-to-day operations of the Beef Culinary Center, caters in house meetings and events with recipes that prominently feature beef, and works with the Beef Innovation Team on recipe and new-product development.
He has worked with the beef checkoff program since the spring of 2014. A Johnson & Wales University alum, Christopher earned his Associates of Science in Culinary Arts and Bachelors of Science in Food Service Management. In addition, he held a Culinary Fellowship where he taught culinary lab classes and helped manage the operations of the culinary building.
Prior to working with the checkoff, he served as Food Service Director for a non-profit in Eastern Pennsylvania where he revitalized their culinary program. When he’s not in the kitchen, you can find him cycling throughout the Mile High City which boasts more than 850 miles of bicycling adventures or camped out in a local coffee shop with a book and caffeinated beverage in hand.
I am really excited about this series as it brings practical tips for reducing food waste to all of us as we work on this journey of continuous improvement 🙂
Please help me to welcome Christopher to the Feed Yard Foodie Family for the Love Food Friday series!