Banner Image

OAFVC Blog

Check Out This Waste-Reducing Food Business Trend

Posted by OAFVC on Oct 17, 2018 9:00:00 AM

You've heard of the farm-to-table movement, where restaurants serve food using ingredients sourced from local farms. And while sometimes our media can feel oversaturated with food trends, the impact of the farm-to-table movement is mostly positive: boosting local agri-food supply chains and increasing sales for local farmers.

Well there’s a new food business trend catching on which also inspires positive change. Called root-to-stem, the aim is to leave no part of the vegetable unused, so you’re using the whole vegetable — as the name indicates — from the root to the stem.

The Root-to-Stem Trend in Your Food Business

There is an abundance of recipes which make use of food scraps, but to get your creative juices flowing, we’ve suggested a few below:

Beetroot Stems: Beets have green stems attached, which are rich in vitamins and minerals. Instead of tossing them out, toss them into a salad instead, or cook them up like spinach.

Vegetable Skins: Onion skins and garlic skins can be used to make veggie stock.

Carrot Tops: You can also add carrot tops to your veggie stock. Alternatively, you can blend them in a food processor with some other ingredients to make carrot top dip.

Potato Skins: Add them to veggie stock, or turn them into a snack. There are heaps of recipes online for baked or deep-fried potato skins, which go great with sour-cream.

null

The Positive Potential of Root-to-Stem

The root-to-stem movement helps address the problem of unnecessary food wastage. In Canada, 18% of food wastage happens during the production process; imagine all that fresh produce rotting in landfills creating avoidable carbon emissions. Not only does the root-to-stem movement reduce waste (and reduce your carbon footprint), you can also get more bang for your buck with the ingredients you use.

Harness the Root-to-Stem Food Business Trend in Your Business

The next time you have a bumper crop you’re going to process at OAFVC, or if you use OAFVC for food prep, remember the root-to-stem movement. Consider looking for ways to turn your food scraps into new products, or reach out to companies in your network who might use those scraps instead.

OAFVC’s commercial kitchen is a great way to meet like-minded food entrepreneurs who might want to experiment with those food scraps. Alternatively, you can use OAFVC’s cutting edge facilities and try turning your food scraps into a new product instead.

To take a sneak peek into OAFVC’s commercial kitchen, download this FREE map today.

New Call-to-action

References:

http://www.menusofchange.org/images/uploads/pdf/CIA-Harvard_MenusOfChangeAnnualReport2016_(7-1)1.pdf

https://www.thekitchn.com/22-budget-friendly-recipes-that-will-use-up-your-kitchen-scraps-230090

http://www.onegreenplanet.org/vegan-food/cooking-with-vegetables-from-root-to-stem/

https://www.plated.com/morsel/root-to-stem/

https://www.bbcgoodfood.com/howto/guide/ingredient-focus-beetroot

https://www.1millionwomen.com.au/blog/10-good-food-scraps-youre-probably-throwing-away/

http://provisioncoalition.com/Assets/website/PDFs/Provision-Addressing-Food-Waste-In-Canada-EN.pdf

Topics: Food Business