Foodservice Equipment & Supplies

MAR 2018

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

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MARCH 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 97 be some waste," says Ankeny. Implementing a plan, however, has helped Reid Health get closer to that goal. MGM Resorts Launches Food Donation Program Following the success of a pilot program at ARIA Resort & Casino Las Vegas Resort, MGM Resorts plans to roll the dice on its food donation program at some of its other properties, includ- ing the Bellagio, MGM Grand, The Mirage and Mandalay Bay. MGM Resorts will also continue its program at ARIA. MGM Resorts provided a 2-year, $768,000 grant to Three Square, the receiving food bank, for infrastructure development that will streamline the collection of surplus banquet food. MGM estimates that the extended program will help provide 100,000 pounds of food, or 800,000 meals, for those in need by 2020. Donated food will include hot and cold food from buffet banquets, including proteins, starches, vegetables, salads, breads, desserts, etc., per Yalmaz Siddiqui, vice president corporate sustainability for MGM Resorts International. MGM Resorts does not donate food from plated dinners or from buffet trays that were opened. It only collects surplus banquet food that has not been served. "Food is collected from hot and/or cold boxes in banquet kitchens," Siddiqui says. "Food being held for donation has never been exposed to contamination by being on the buffet line, employee-dining line, or exposed to customers." Three Square food bank, Southern Nevada's only food bank, receives the donations from MGM Resorts. The food is then blast chilled at the Three Square facility and held frozen in storage. In turn, Three Square distributes the food to a service network of approximately 1,300 community part- ners to reach food-insecure individuals. These hunger relief agencies later defrost and serve the food based on need. MGM Resorts and Three Square food safety teams placed a strong focus on integrating food safety practices and protocols through all steps of the program design. "Only food that has been maintained at proper temperatures, per food safety guidelines, is eligible," Siddiqui says. "Many teams are involved to enable the safe, efficient, and legally acceptable donation of food and beverages. Meticulous, weekly coordination between Three Square and MGM occurs to ensure timely transportation, vetting of temperatures and freezing of food." Hoping to inspire a larger movement to reduce food insecurity, MGM Resorts plans to share its standard operat- ing procedures with other hospitality properties. Siddiqui says the kitchen to community program has rescued more than 80,000 meals from August 2016 to December 2017 by blast chilling, freezing and inventorying large quantities of unused food remaining from banquets. "Given the size of MGM Resorts' convention business in Las Vegas, donations from our company alone can meaningfully further reduce food insecurity in Southern Nevada," he says. FE&S Pickling, canning or dehydrating can extend soon- to-expire foods, making them viable for chip variations, jams, dips and more. Photo courtesy of 312Food "TRASH" COOKING Many more chefs and even cocktail artists around the country now strive to reuse trim, scraps and other "trash" for dishes, drinks and desserts. At Big Jones in Chicago, Chef Paul Fehribach prac- tices root-to-stem whole vegetable cooking. That means rather than discarding stalks, tops, leaves, trim and more, he uses those otherwise trashed scraps in purees, pestos, sauces, soups and stews. He also pickles, cans or dehydrates soon-to-expire produce for tasty condiments, charcuterie accoutrement, jams, chips varia- tions and more. For example, Fehribach will saute the leaves of ramps as a side dish and also pickle the bulbs for later use in sauces, or perhaps as a garnish. And the woodier bottoms of asparagus can become the base for a bisque. When cabbages are really fresh and have lots of outer leaves, Fehribach buys them in bulk to make sauerkraut. He uses the green leaves to make stuffed cabbage leaves, a popular entree at Big Jones. The heart, or stem, of the cabbage cooks into soups or stews. Another multiuse vegetable, sweet potatoes, bring two dishes to the menu: the sweet potato hash in fine cubes and sweet potato bisque made with the scraps.

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