Well-being
Nutrition

Elior chefs in the United States creating anti-waste recipes

USA
Fighting against food waste is a major issue in contract catering. In the United States, Elior chefs are mobilizing to create anti-waste recipes. An internal competition was organized to find the best ideas: a concrete and fun way to recover food leftovers.

Every month, Elior chefs across the United States participate in a competition to create the best anti-waste recipe. The recipes are judged on several criteria: creativity, taste, presentation, and of course how the saved ingredients are used.

In May, Chef Crystal Watts of the Cura Hospitality subsidiary won the contest with the banana-peel BBQ sandwich recipe. With banana skins, I always thought about organic waste or maybe some fertilizer for plants. But food? All my life, I have considered banana peels to be a waste product. How wrong I was about that ” explained Crystal.

With banana skins, I always thought about organic waste or maybe some fertilizer for plants. But food? All my life, I have considered banana peels to be a waste product. How wrong I was about that

Crystal Watts

One of Elior North America’s daily goals is to fight food waste in restaurants. This recipe contest makes it possible to engage chefs in an approach that ensures no parts of an ingredient go to waste. The banana-peel recipe is a perfect example of this philosophy.

Comments(1)

Miss

interesting
Cheryl Mills
16 July 2021

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