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.

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Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

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The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
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spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

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Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

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