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Sustainability

  • 19 June, 2018
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Putting an end to kitchen waste!

“1.3 billion tonnes. That sounds like it could be the weight of the global elephant population, or even the land mass of an entire country, but no, this figure from the United Nation’s Food and Agriculture Organization (FAO) represents something more alarming. 1.3 billion tonnes of food is wasted every year – that amounts to $410 billion annually or R5.1 trillion.”

This is the message that Electrolux’s corporate chef Henry Guadagni, recently shared with Prue Leith Chefs Academy students.

One third of all food produced worldwide is either lost or wasted. In South Africa it is estimated that 12.6 million tonnes of food is wasted annually, amounting to R61.5 billion a year.
After putting the frightening food waste numbers into context for students, Guadagni shared some solutions, explaining that chefs can fight back by cooking with ingredients that would usually end up in the bin.

Guadagni prepared several Zero Waste recipes showcasing how to optimize daily work activities and ingredients with Electrolux equipment.

From a delicious Thai carrot soup made from limp carrots, to a surprisingly delicious carrot yoghurt that was made with slightly sour milk. Throwing away potato peels and off-cuts? Gaudani turns them into a delicious steamed potato bread.

The banana preparations however stole the show. Guadagni made a vegan banana mayonnaise, from overripe bananas and a banana Focaccia using the entire banana, skin and all!


Electrolux Chef Henry Guadagni’s top tips to minimize wastage in professional kitchens

  • First and most importantly, education is vital to the continuation of this trend/movement. The Chef needs to educate his employees first on why Zero Wastage is so important and also how to implement! From there the employees can educate their clients. Education begins in the kitchen and continues to the dining room.
  • Secondly, seasonality is key! Use seasonal produce.
  • Local ingredient sourcing is another big point and also if possible forage in your local areas.
  • Look at what you are wasting in your kitchen and as a team, discuss ways that it can be used.
  • Look at the market and speak to the people about the most common ingredients they waste. Generally they will be glad to let you take it off their hands at a discounted rate.
  • Turn zero waste concepts into a passion for you and those around you!
  • Lastly. Buy the right quantities! You can’t minimize waste if you are constantly ordering quantities that are too large for your establishment.


Zero Waste Banana Focaccia

YIELD: 1 Large Tray

INGREDIENTS:

  • 1kg Cake flour
  • 20g Salt
  • 13g Instant Yeast
  • 700g Bananas – very ripe, blended skin and all to a puree.
  • 20ml Extra Virgin Olive Oil
  • 600ml Cold Water

METHOD:

  1. Combine all the ingredients together in a mixing bowls until the dough is smooth and homogeneous.
  2. Place on a well-oiled tray and place in the oven on a proving cycle for 60 minutes, or porve in a warm place until double in size.
  3. Bake using the automatic cooking cycle for focaccia in an Elextrolux oven or bake at 180˚C for 15 – 20 minutes.

Michael Knight

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