Nutrition & Foodservice Edge Magazine - March/April 2023 - 22

HOW TO DO MORE WITH LESS
AND REDUCE FOOD WASTE
Smoothies are another clear winner:
Bananas often ripen faster than
desired, but they are ideal in a
smoothie with some strawberries and
yogurt, delivering a nutrient-dense,
convenient, and fan-favorite snack.
Finally, you can create daily specials
or limited-time offers such as strata
and omelets with leftover ingredients.
When you make the most of products
across your menu, this will notably
reduce food waste.
TROPICAL GREEN SMOOTHIE BOWL
Serves 5
Ingredients
* 1 cup Skim milk
* 4 cups Greek vanilla
yogurt
In addition, it's always helpful to
identify opportunities to decrease the
steps you take in food prep. Frozen
baked goods that can be baked off on
demand and pre-portioned items can
organize your operation for the better,
reducing labor and waste.
Provided here are some well-liked
recipes that show the value of
upcycling ingredients and ensuring
your dishes can go the extra mile.
Recipes can also be adapted to use
various leftover or surplus ingredients.
CUT FOOD WASTE TO
BENEFIT YOUR OPERATION
AND THE PLANET
When looking to maximize labor
and manage costs, minimizing food
waste heads the list of priorities. It not
only supports your bottom line, but
is a green practice everyone can get
behind.
Here are four simple tips for reducing
overall waste in your operation:
1. Control portion sizes. Are plates
regularly returning to the kitchen
with leftover food on them? If so,
consider reducing portion sizes.
Ensure all staff are trained on the
correct sizes for all of your menu
offerings-this provides consistency
while preventing food waste.
* 2 cups Kale, fresh,
chopped, tightly packed
Instructions
1. Place milk, yogurt, kale, avocado, pineapple, and
banana in large capacity blender (or prepare in
batches).
2. Blend on high speed for 1 minute. Stop blender, stir
ingredients with spatula.
3. Continue to blend until smooth. Portion into serving
bowls and cover.
4. Serve chilled. Smoothie bowls may be refrigerated
overnight.
TIP
Serve frozen if desired. Top with smoothie bowl
favorites such as granola, sliced banana, avocado,
or nuts.
* 2 each Avocados, fresh
* 1 cup Pineapple, fresh,
chunks
* 3 cups Bananas, chopped
2. Ask for ideas. Encourage both frontand
back-of-house staff to share
ideas for preventing waste across
your operation. This will bolster
awareness of current challenges and
foster team involvement. Likewise,
when you pre-identify various uses
for prep waste, it can help kitchen
staff feel more empowered in the
moment: Potato peels can be fried
for a crispy garnish, and overripe or
22 NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2023
imperfect berries can be roasted for
a sauce, for example.
3. Check products at the back door.
When products are delivered,
open cases to ensure that they are
fresh, which can prevent you from
throwing away a lot of food down
the line. Let your vendor know if it
doesn't meet your expectations and
don't be afraid to ask for a credit.
When you update your product
Nutrition & Foodservice Edge Magazine - March/April 2023

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