Earth Day – Minimizing Food Waste
Monday, April 22 is Earth Day, an annual day to show our support for eco-friendly issues, products and practices. One way restaurants can become more eco-friendly is to reduce their food waste. Reducing food waste saves money, time, energy, water, natural resources, labor, transportation and more. Learn about how 2 Portland area restaurants minimize waste to the benefit of the environment and their business.
“I come from a poor town in Guanajuato, Mexico, and my mom used everything we had to feed us – like the skins of potatoes, which she’d wash and cook with onions to make quesadillas,” says Amelia. “Today, knowing that some people do not have a lot to eat even though there’s so much available here makes me want to save the most we can, and not waste it.”
How Amelia’s Reduces Waste
*We utilize as much of every ingredient as we can, like the ends of tomatoes to make sauce for Spanish rice and onion ends to flavor our chicken.
*We cook smaller batches more often, like with our mole sauce.
*We order pre-portioned meat, which reduces trim waste. Any fat that does come on the meat we cook with onions, tomatoes and cheese to make gorditas and pupusas in our food cart.
*We track our storage of inventory with dates and tags, and always use older items first.
What does Ringside do to Reduce Waste?
*Being a high-quality cooked-from-scratch kitchen, we break down our own meat, which produces lots of trim waste.
*Instead of tossing the trim in the compost, we use everything we can. Bones are cooked into a rich stock and we render our own tallow.
*Turning trim into ingredients not only reduced what is tossed out, but has become key to making the delicious au jus used on our steaks.