Zero-waste soups and stews

Zero-waste soups and stews save ingredients from hitting the compost bin.

gumbo soup

The majority of the 20,000 students at Santa Barbara City College are from low-income families, says Carrie Mitchum, executive chef of food services at the Southern California community college. “They’re given a $10-a-day food voucher to eat at school, so we have to keep prices very low,” she says. “If something costs us one dollar, we sell it for just two dollars.” In SBCC’s production kitchen, which services nine campus dining venues, trashing or composting scraps of meat and vegetables translates directly into elevated costs.

While reducing food waste may be a sustainability goal at many colleges, at SBCC it is an economic necessity. Mitchum is tasked with purchasing less and using whatever is leftover in other dishes. Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot, she says.

“If we have a lot of cabbage-y vegetables left over, like broccoli and cauliflower, I flavor the soup with curry or something equally assertive,” Mitchum says.

More From FoodService Director

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

Industry News & Opinion

Students at Kalamazoo College last week participated in a vegan desserts class put on by the school’s dining services.

During the class, students learned how to make a vegan banana cake and vegan black bean brownies, according to the Kalamazoo, Mich., college’s website . They took tips from Sarah Ross, a baker who works in the dining services department.

Until now, not many dining services events have involved teaching skills, Tabitha Skornia, dining services marketing coordinator, told the site. However, the department is changing that to keep up with students’ evolving...

Industry News & Opinion

The Louisiana Senate is asking the state’s Education Department to create a task force to ensure every student gets a meal at school, KLFY reports.

The task force resolution was OKed after a bill that sought to end lunch shaming failed to pass the Senate Education Committee last month. State lawmakers say the bill, which was backed by the Louisiana House, failed to pass due to worries about districts losing money.

Members of the community, however, are upset that the resolution does not fully ban lunch shaming. A reporter at KLFY created a Facebook poll asking local...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code