The Next Step to Avoiding Food Waste in Restaurants: Utilizing Surplus

Sometimes, even though proper inventory and ordering procedures are followed, a restaurant will have a surplus of perishable ingredients. In these cases, there are a few things that a resourceful cook or chef can do to alleviate the problem before it becomes a case of unnecessary food waste. (Sometimes, it isn’t an accidental overstock that [...]

The First Step To Avoiding Food Waste: Efficient Storeroom Procedures

There is a mantra that every chef knows and drills into the heads of every prep and line cook: “First In, First Out.” Abbreviated to FIFO, this simple principle is at the core of avoiding food loss and waste in a busy restaurant kitchen. What it means is that you use the older food before [...]

A New Series: Avoiding Food Waste in Restaurants–An IIntroduction

By now, nearly everyone has heard that Americans waste half of our food. This was published in the 2004 findings of an eight year long, USDA-funded study done by anthropologists at University of Arizona’s Bureau of Applied Research Anthropology. Most of the waste occurs after food gets into consumer outlets such as grocery or convenience [...]

How Can Vegetarians, Vegans and Omnivores Learn To Talk With Each Other?

Last Monday, when I wrote the post Largest Beef Recall in US History a Natural Consequence of Industrial Agricultural Practices, I figured that there would be a fair amount of comments, but I never really thought about what kind of comments I would get. I did expect some kneejerk vegan responses which are always an [...]

Salon Article On The Making Of The Humane Society Slaughterhouse Video

This is going to be short, since I have a ton of stuff to do today before I go to work. Salon has a good article up today about the man who went undercover and worked at the Westland/Hallmark Meat Company slaughterhouse for six weeks where he continually witnessed acts of extreme animal cruelty. He [...]