Culinology - September 2016 - 41
INDUSTRYNEWS
from the Research Chefs Association
Rethinking the future of food waste
Introducing the ReThink Waste Initiative
The Research Chefs Association Student Committee is proud to
announce the first annual ReThink Waste Initiative - a three-fold
project that will address the issue of food waste.
The Student Food Waste Product Development
Competition will allow RCA student members to develop
a commercialized retail product from a list of "wasted"
food ingredients provided by ReThink Waste Initiative
sponsors. There will also be a Research Poster
Presentation extension of the ReThink Waste
Initiative where students will choose their own
topic and present ways to minimize food waste.
Both competitions will provide students
with a platform to showcase innovative solutions to
reducing, averting and/or re-using food waste at the
2017 RCA Annual Conference in San Juan, Puerto Rico.
The winning team will receive a monetary prize and be
featured in Culinology magazine.
Are you ready to help solve the issue of food waste? Reach
out to rethinkwaste@culinology.org to share your thoughts and
proposal. Submissions are accepted on a rolling basis.
©Adobe Stock
tips for rethinking waste
from a consumer perspective
Did you know that consumers are responsible for 31% of all food waste, according to the USDA?
Here are five tips for how consumers can decrease their impact
on food waste:
1) Leafy greens about to expire may be fermented into
umami-based kimchi, which gets more flavorful over
time. Some food scientists see fermentation as composting 2.0.
2) If kimchi is too powerful of a flavor for family or friends,
you may extend the shelf life of greens like Swiss chard
and kale by putting them in a knotted plastic bag with a
few tablespoons of cold water.
3) Plan meals in advance and cook in large portions to
save time.
4) Portion home meals. You can't control what they're
served in a restaurant, but they can at home.
5) When produce starts to get soft, put it in a cup of cold
water for about an hour and the ingredient will regain
much of its crisp texture.
It is up to everyone, including consumers and consumer
educators, to reuse and reduce food waste.
Reprinted in part from Michelle Warner's June 2016 post on the RCA
Student Committee's blog, The Culinologist. Follow the ReThink Waste
blog series at theculinologist.wordpress.com.
SEPTEMBER 2016 | Culinology |
41
http://theculinologist.wordpress.com
Table of Contents for the Digital Edition of Culinology - September 2016
Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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