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Tuesday, May 5, 2015

The Untapped Potential of Wasted Food


For those of us who love food from a great restaurant or a terrific home cooked meal -- and, frankly, who doesn't -- many times the thought of food waste just isn't appealing, right? But, in looking at the "big picture," it is a matter of being the best we can be. What do I mean by this? As a people of this planet, who is going to take care of our environment and be socially responsible if we don't do it? It's a matter of taking matters into our own hands and doing something constructive with it. That is what chef Roy Choi is doing. He seems to be on a pretty good path I'd say. Chef Roy Choi, who is best known for his work in bringing the food-truck movement to a recognizable place at America's table, is also wanting to bring high quality sustainable food to the urban mainstream that is competitively priced and shows the promise of minimizing food waste. How cool is that?!?!

In recognizing that many restaurants today waste tons of food in the blink of an eye, Chef Choi and co-owner Jeff Patterson, plan on making the new creative restaurant, Loco'l in San Francisco, the centerpiece of food waste management. While that may not sound appealing -- it will be. Aside from having the wonderful reputation for being the creator of the gourmet Korean taco truck, he is also recognized for his food that isn't fancy, yet tremendously delicious. Additionally, in knowing that he is doing something socially and environmentally responsible by not wasting food, more congrats to his efforts!

Now can you believe it -- 2015 is waste management's ninth ranking on the National Restaurant Association's annual survey of culinary trends. Switching over to ways of dealing with how much food is truly wasted here in the United States, we find that an Oregon-based company has developed a way to ethically deal with food waste management -- it's called Lean Path.
This company has found that not only can restaurants benefit from their offerings, but they can also be seen as being more sustainably responsible through their waste management savings. How it works?
Lean Path's software actually helps those behind the kitchen door -- servers, chefs and restaurant staff --to measure what they typically throw away, which then is translated to monies lost (or would have lost) if not for their intelligent software.
One of Lean Path's biggest clients? Google. To see how one of Google's chefs benefits from this tool, read the article about Lean Path at the link above.

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