April 23rd 2024.
In the kitchen of one of the largest hotel chains in the world, something unique is happening. With a commitment to sustainability, they are revolutionizing their menu by eliminating waste. This inspiring change is being made in their UK locations, in honor of Stop Food Waste Day.
It's a well-known fact that food waste is a major issue, with one billion tonnes of food being wasted globally each year. Shockingly, a quarter of that waste comes from the food service industry. To raise awareness and commemorate Stop Food Waste Day, leading chefs from Hilton hotels in London, Manchester, and Brighton have curated a special zero waste menu. They've also shared some valuable tips on reducing food waste at home.
Did you know that in Europe, 20% of food produced goes to waste? And globally, the average household wastes a staggering 163 pounds of food each year. In the UK alone, 10 million tonnes of food are wasted annually, amounting to a shocking £19 billion. While individuals can play a role in reducing this waste through simple actions like reducing portion sizes and using "wonky" produce, the hospitality industry is also a major contributor to food waste.
To get a better understanding of this issue, The Agency sat down with Hilton at their London Metropole Hotel. We had the opportunity to try some of the zero waste menu and hear from executive head chef Paul Bates on how to lower individual food waste. With over 40 years of experience in the culinary world, Paul has witnessed changes in the industry, including the loss of traditional practices like using all parts of an ingredient in cooking.
Paul explained, "My training was classic French when I first started. You were taught to adapt things that were 'part of the whole'. For example, using salmon heads to make sauce - that was a daily practice. These are things I think have been lost from my industry over the years. So it's great to get the younger guys to do it."
And that's exactly what Paul has done with the zero waste menu. He's come up with unique recipes that utilize ingredients that are often overlooked, like potato peels, ox and chicken hearts, nettles, and leftover bread. The result? Mouthwatering dishes that are not only delicious but also help to reduce food waste.
One standout dish from the zero waste menu is the vegetable korma, which incorporates coriander stalks. Most people would toss these in favor of the leaves, but as Paul explained, "The stalks pack a lot of flavor." Another star dish is the bread and butter pudding, made with blueberries, fudge, and an array of leftover bread from the hotel's breakfast bar. The best part? You would never know the bread used in the pudding had been at the breakfast bar that morning, untouched.
Paul shared his advice for individuals looking to reduce their own food waste. "Don't go shopping while hungry. Use your ingredients twice during the week in different ways. You can utilize anything." He also suggested getting creative with leftovers, such as making a vegetable bhaji with leftover asparagus trimmings or using an entire head of cauliflower to make a hummus and crisps.
As chefs, Paul believes they have a responsibility to drive positive change and set an example for sustainable dining. And the team at Hilton is fully on board with this mission. Emma Banks, vice president of F&B strategy and development at Hilton, stated, "The launch of these new menus marks another step in the global fight against food waste. Conscious dining isn't just a trend; it's a deeply held value that guides where we all choose to indulge and unwind."
Not only is reducing food waste beneficial for the environment, but it can also save individuals money in the long run. So, here are some tips to make your food shop last longer:
- Don't go grocery shopping while hungry.
- Use your ingredients twice during the week in different ways.
- Utilize leftovers by getting creative with recipes.
- Freeze herbs in ice cube trays to preserve them.
- Don't be afraid to use all parts of an ingredient, like coriander stalks.
- Cook larger portions and save leftovers for another meal.
By making small changes, both at home and in the hospitality industry, we can all play a part in reducing food waste and creating a more sustainable future.
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