Did you know that April 24th has been designated Stop Food Waste Day? The issue of food waste is high profile for chefs everywhere these days, and for good reason. The numbers around resources that are squandered and the number of hungry people that could be fed from just a portion of the food that goes to waste are staggering. According to ReFED:
Every year, American consumers, businesses, and farms spend $218 billion a year, or 1.3% of GDP, growing, processing, transporting, and disposing food that is never eaten. That’s 52 million tons of food sent to landfill annually, plus another 10 million tons that is discarded or left unharvested on farms. Meanwhile, one in seven Americans is food insecure.
Helpfully, there are starting to be more and more practical resources available for foodservice professionals to help them address this problem, and consumers are ready to do their bit, too. In a recent study, food waste ranked as the most searched and shared sustainability topic on social media.
Our mate and “Zero Waste Caterer” Chef Michele Lainez recently shared her recipe for these shortribs, which make maximum use of every ingredient to delicious effect. They make a dynamite catering plate, and your guests will be picking the plate clean!
You can find our our "zero waste" Aussie grass-fed braised beef short ribs recipe here.