April 05, 2024 0 Comments
Did you know that a staggering 40% of the US food supply is wasted each year? This statistic is not just a reflection of discarded leftovers; it represents a massive inefficiency in our food system. According to a NRDC (Natural Resources Defense Council) Report, food production requires 50% of the nation's land, and 80% of freshwater consumption. When you consider the significant resources that go into producing food that ends up wasted, it's clear that we have a big problem on our hands.
Food production in America requires 10% of the nation’s total energy budget, 50% of its land, and 80% of freshwater consumption; yet, every year, 40% of the US food supply ends up in landfills.
In today's world, where food waste is an increasingly pressing concern, it's essential to shine a light on those leading the charge for change.
Food waste isn't just about the food that ends up in the trash. It's also about the resources wasted in producing, transporting, and storing that food. It contributes significantly to greenhouse gas emissions, with discarded food rotting in landfills and emitting methane—a potent greenhouse gas that contributes to climate change.
Fortunately, there are inspiring figures in the culinary world who are actively combating food waste, and one such champion is our long-time friend and customer, Steven Satterfield, the talented chef and owner of Miller Union in Atlanta.
At Joyce Farms, we firmly believe in a nose-to-tail approach, making use of every part of the animal. We're proud to see chefs like Satterfield implementing innovative strategies in their kitchens to combat food waste—especially with our products. In the latest issue of Plate Magazine, Chef Satterfield joined Katherine Miller, author of “At the Table: The Chef’s Guide to Advocacy,” to discuss the pivotal role of culinary professionals in reshaping our relationship with food and the importance of educating consumers on more responsible food practices.
Chef Satterfield’s commitment to sustainability shines through in his waste reduction strategies, where he emphasizes the utilization of every component of the ingredients he works with, including our Poulet Rouge® Heritage Chicken. In his kitchen, no part goes to waste—livers included.
"We use the Joyce Farms Poulet Rouge, which comes with the neck and livers inside. If we’re selling a lot of chicken, then we would collect a certain amount of livers per week—so we started making liver mousse as a special because I wanted to come up with other ways to celebrate the find. This was in the fall when we had lots of kale and apples. Some of the kale from our local farms is delicious, but the stems can be rigid and fibrous, so we take those out. We had all of these kale stems, which sometimes we used for stock, but I tried juicing some to see what the outcome would be if we removed the fibers altogether. Then we dipped stale bread into the juice, pan fried it in butter to make a bright green kale French toast (recipe), and spread the chicken liver mousse on." - Chef Steven Satterfield in Plate Magazine
Their discussion serves as a powerful call to action for all of us to adopt a more thoughtful approach to cooking and consumption, collectively reducing food waste and its environmental impact.
Whether you are a professional chef or a consumer, you can contribute to the fight against food waste.
As we move forward, let’s remember that each of us has a role to play in creating a more sustainable food system for the future. Together, we can make a difference.
Pick up a copy of Plate Magazine's March/April issue to delve deeper into this important conversation and read the full interview with Chef Satterfield and Katherine Miller (or read the digital copy here). While you're there, ake a moment to check out our ad within the feature, celebrating the unmatched 20-year legacy of our signature Poulet Rouge® Heritage Chicken.
October 11, 2024 0 Comments
In the wake of Hurricane Helene's devastation, Asheville’s culinary community is coming together to offer more than just food. From hosting fundraising events to donating meals and resources, these chefs, restaurateurs, and food artisans are playing a vital role in relief efforts, feeding hope to those in need.
August 30, 2024 0 Comments
As consumers become more conscious about the origins of their food, labels on meat and poultry offer reassurance that our choices align with our values. However, new USDA guidelines aimed at strengthening these claims bring a new challenge: balancing trust in these labels with the rising costs of maintaining them, especially for small producers. Explore how these changes could impact the food you choose and the diversity of options available.
August 26, 2024 0 Comments
A look back at our 2021 #CelebrateMeat initiative, meant to challenge the growing calls to cancel meat. By collaborating with chefs, experts, and thought leaders, we showcased how responsibly raised meat is not just good for the planet but also worth celebrating. Reflect on our journey and explore the powerful voices that made this campaign a success.
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