Foodservice Equipment & Supplies

APR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: http://fesmag.epubxp.com/i/806250

Contents of this Issue

Navigation

Page 123 of 139

122 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 green idea E veryone's doing it. All types of restaurants source from local and smaller, regional farms these days, from fast-casual chains to multi-unit operations and higher end, independent restaurants. But dealing with delicate produce and larger cuts of meat entails some minor adjustments in terms of kitchen design, equipment, space and operations. "The biggest thing is storage," says Justin Casey, execu- tive chef of Thomas Hill Organic Kitchen in San Louis Obispo, Calif. "We don't keep a lot of product in our walk- ins because we source directly from farms and go to the market four times a week. We spend more of our time shopping and prepping for use that day versus stocking up a walk-in cooler." Heather Terhune, execu- tive chef of Tre Rivali at the new Kimpton Journeyman Hotel in Milwaukee, also finds she needs less storage, but more frequent deliveries for local produce. Heading up a 158-room hotel with 3 food and beverage outlets means she has access to a 6-day deliv- ery schedule, often from local farms in the area via regional distributors. "Smaller deliv- eries are great because they don't take up more space and we want the freshest produce possible," she says. Shopping at local mar- kets or sourcing direct from small farms also cuts down on wasted material in the kitchen. Casey returns boxes used to deliver food back to farmers and uses his own contain- ers for any storage needs. When shopping at the markets, he'll take a wagon and reusable bags, but that's it. Likewise, Terhune also returns boxes to her farmers, and milk crates go back to the dairy farmers. She will, however, save cartons for eggs. Locally Sourced ©2017 InSinkErator InSinkErator is a business unit of Emerson Electric Co. *Source: Environmental Protection Agency, 2008 estimate While there's no single solution for managing global food waste, we can all take simple steps that have a positive impact on the environment – like using an InSinkErator® food waste management solution to divert food waste from landfills. www.insinkerator.com/foodservice • 800-845-8345 The annual cost to dispose of food waste in landfills is about $1.3 billion.* FOOD WASTE FACT: By Amelia Levin Tre Rivali takes in half or whole pigs and breaks them down into pork chops, cured pork belly, braised pork shoulder and more. Here is a pork neck pappardelle. Food processing and handling tips for farm-to-table kitchens.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2017