Waste Not Wag A Lot at Tiffany Springs

We are loving the implementation of our Waste Not Wag A Lot program at Tiffany Springs Senior Living, a Tutera property.  We are using leftover items from our continental breakfast to create the very berry dog treats for our residents’ furry friends.  Treats are complimentary, but we do have a donation jar displayed.  All donations will be given to a local shelter. 

Carey Weir | Executive Chef | Tiffany Springs Senior Living Community

Stop Food Waste Day at NorthPointe Woods

For Stop Food Waste Day on April 24th, areas around the community were used to post facts regarding food waste and how we can work to stop food waste. This information was greatly appreciated by residents and was even eye-opening for some. They were pleased to know that a compost pile is used by dining services. Our staff wore stickers encouraging all to take the pledge to stop food waste. The information was presented that day inspired many residents to look at their circumstances and see how they themselves can eliminate food waste.

DavidAnsel | Director of Dining Services | Morrison Community Living| NorthPointe Woods

We support local produce!

Brian Brookman CEC‏ @BrianBrookman 

Going, going, in another week they’ll be gone. For about one month out of the year, Michigan has the juiciest, tastiest, strawberries in the known universe. This was dessert after Fulton Manor’s June Encore event- Magic Bob. @MCL_AllIn @MorrisonCLiving @bethebenchmark @mcl_at – at Versluis Farm Stand

From Twitter: Villa St Benedict

Taste at Villa St Benedict

 Villa St. Benedict’s culinary department hosted a special Taste event for residents to watch chef Jeremy Derango demonstrate the preparation of vegetable risotto with a fried zucchini flower stuffed with herbed ricotta. The residents enjoyed a refreshing mojito with fresh mint and basil from our green house here on the property. On our chef table, we featured all fresh vegetables from Old Mcdonald farm that we have partnered with to feature fresh local produce on our menu.  The smell of the sunflowers gave the Taste an outdoor feel and the residents were all smiles after taking their first bites.

Villa St. Benedict

Nikki Beckus, Culinary Manager

Food Waste Day

 At the community of  Immaculate Heart of Mary in Monroe,  MI we celebrate  food waste day every day!  On April 13, 2017 Chef Patrick was preparing grilled asparagus for the Holy Thursday meal.  When  Diane Collins, RDN asked him what he  was going to do with the end pieces he was cutting off he replied, ”I will be making a vegetable stock with them an use this stock in preparing the cream of asparagus soup we have on the menu  later in the week".

 

The bits left over after you trim asparagus needn't go to waste.  By adding the asparagus stock you can obtain a green grassiness color, but a rich and earthier flavor to the soup.  Create this  flavorful stock by dropping the woody ends  from a 1 pound bunch into 6 cups of water. Simmer for 15 minutes, and then strain. Use the stock to make any vegetable soup or as a tasty substitute for water when poaching or steaming food.

Stop Food Waste Day at EHM-Senior Solutions SH

Dining Services at EHM Senior Solutions- SH was on a mission to spread the word on April 28th for #STOPFOODWASTEDAY! Thanks to our talented Chef Amy for preparing two recipes that re-purposed leftover ingredients and utilizing 100% of produce.  Root to stem application materials made available to all. Such a successful wellness strolling event! Staff and resident loved it so much, many positive comments were made such as "its illegal to be this good" "go Morrison!" #enrichinglivesofseniorseveryday

Submitted by EHM Senior Solutions- SH Team

Dao Tran |clinical dietitian|evangelical homes - sterling heights

Stop Food Waste Theme at Minnesota Chapter LLN Event and Zone 4 Meeting at The Waters of Edina

 The Minnesota Chapter Leadership Legacy Network (LLN) Event and Zone 4 Meeting was held on Tuesday, April 4 at The Waters of Edina. In honor of the upcoming Stop Food Waste Day on April 28, System Executive Chef Jeremy Thornhill crafted a unique menu featuring unusual and tasty items using imperfectly delicious produce (IDP) and other ingredients often discarded during meal preparation and food manufacturing.

 Minnesota Chapter LLN Event and Zone 4 Meeting Menu

Chicken skin canapé with buffalo chicken mousse and celery leaf gelee (used IDP celery)

"Fish and Chips" - fried salmon skins, fennel fronds and garlic chips with grapefruit zest, and fried potato skins with fennel remoulade, served in mini newspaper cones (fish skin sourced from fish processed at American Fish that would be thrown away)

Pickled cucumber butts (sourced from Bix where they normally would be thrown away)

Wilted cabbage core salad with bacon ends and cider vinaigrette

(used the cores and lettuces that were starting to wilt; sautéed the greens and served warm as a non-traditional presentation)

Spent grain coffee stout coffee cake (spent grains sourced from a local brewery after they brewed a Russian Imperial Stout)

Strawberry-Rhubarb tartlet (used bruised fruits that would normally get tossed)

"These ingredients were perfectly suitable, yet are most often thrown away or sent to pig farmers. There's a lot we can do to stop food waste, including utilizing IDP and getting creative with our trimmings," said Jeremy Thornhill, System Executive Chef at The Waters Restaurant Group.

Compass Group launched their Imperfectly Delicious Produce (IDP) program in May of 2014 to fight food and water waste by “rescuing” or purchasing imperfect fruits and vegetables from growers and distributors—produce that might have otherwise been sent to a landfill simply for not meeting an artificial standard of attractiveness. It’s estimated that every pound of vegetables saved keeps up to 20 gallons of water from being wasted. In the program's first year of limited operation, 221,000 pounds of produce were saved, resulting in 4.4 million gallons of water saved in nine states.

For more information about Compass Group's IDP program, see http://www.compass-usa.com/compass-group-usa-and-california-growers-perfect-response-to-the-drought-imperfectly-delicious-produce/

 

Tina Plant | Sr. Marketing Manager | The Waters Restaurant Group |­