From Waste to Taste: Chefs Combatting America's Food Waste Crisis

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.

Here are some tips you can use in your home kitchen:

1. Map Out Your Meals:

   Plan your meals for the week ahead, taking inventory of what ingredients you already have and making a shopping list to avoid buying unnecessary items.

2. Get Savvy on Storage:

   Store perishable items such as meat and poultry, fruits, vegetables, and leftovers properly to prolong their freshness. Invest in quality storage containers and utilize your freezer effectively.

3. Give Leftovers New Life:

   Instead of letting leftovers go to waste, repurpose them into new dishes. For example, after roasting a whole chicken, don't discard the carcass—use it to make homemade chicken broth or stock. You can also save any leftover meat to add to sandwiches, salads, or casseroles.

4. Take Expiration Dates with a Grain of Salt:

   One unfortunate cause of food waste is the misunderstanding surrounding expiration dates. These dates, often labeled as "sell by," "use by," or "best before," are not federally regulated and should not be the sole determinant of whether food is still safe to consume (with the exception of baby formula). In reality, these dates primarily indicate when food will be at its peak quality, not its safety. Understanding this distinction can help reduce unnecessary food waste in our homes. Use your judgment and senses to determine if food is still good to eat, rather than relying solely on expiration dates.

5. Curb Waste with Composting:

   Set up a compost bin in your kitchen to dispose of food scraps such as fruit and vegetable peels, coffee grounds, and eggshells. Composting not only reduces waste but also creates nutrient-rich soil for gardening.

6. Keep Portions in Check:

   Be mindful of portion sizes when cooking and serving meals to avoid preparing more food than necessary. Leftover portions can always be saved for future meals or packed for lunch.

7. Hone Your Preservation Skills:

   Explore various preservation techniques such as pickling, fermenting, and canning to extend the shelf life of meats, poultry, and other perishable items.

For chefs, here are some tactics to consider in your restaurant: 

1. Strategic Menu Planning, Engineering, and Evaluation:

   Design menus strategically to utilize ingredients across multiple dishes, create flexible menus that allow for ingredient substitution based on availability, and regularly review menu performance to identify underutilized ingredients, adjusting recipes or removing items to minimize waste based on seasonal availability and popularity.

2. Inventory Management:

   Keep track of inventory to know what ingredients are available and plan dishes accordingly, reducing over-ordering.

3. Portion Control and Forecasting:

   Train staff to portion ingredients accurately to minimize excess waste from over-portioning, and analyze past sales data to forecast portion sizes accurately, reducing leftovers from oversized servings.

4. Creative Reuse and Repurposing:

    Creatively reuse trimmings, scraps, and leftovers in soups, stocks, sauces, specials, staff meals, or as ingredients for family meals.

5. Utilize Whole Ingredients:

   Incorporate whole ingredients wherever possible to minimize waste from peels, cores, and seeds.

6. Storage Optimization:

   Properly store ingredients to prolong their shelf life and prevent spoilage.

7. Collaborate with Suppliers:

   Work closely with suppliers to receive produce at its peak freshness and negotiate smaller, more frequent deliveries.

8. Staff and Customer Education:

   Educate staff about the importance of reducing food waste and train them on techniques to minimize waste during food preparation, and inform customers about the restaurant's commitment to reducing food waste, encouraging them to order responsibly.

9. First In, First Out (FIFO):

   Implement FIFO principles to ensure older ingredients are used before newer ones to prevent expiration.

10. Donate Surplus Food:

    Partner with local charities or food banks to donate surplus food that cannot be used.

11. Composting:

    Implement a composting program for organic waste such as fruit and vegetable scraps.

12. Track Waste and Continuously Improve:

    Monitor and track food waste to identify patterns and areas for improvement. Regularly reassess kitchen processes and procedures to identify new opportunities for waste reduction.

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.

Also in Food for Thought