Give Thanks—Reducing Food Waste

From by Institute of Culinary Education
Give Thanks—Reducing Food Waste


By Jenny McCoy—Chef Instructor, School of Pastry & Baking Arts


By now, we’re all familiar with the local food movement, but how much do you know about food waste? It’s incredible to consider that the average American family throws out $1,500 worth of groceries a year. While that may be horrible news for the environment, those of us in the restaurant industry also know that wasting food is literally throwing money in the trash.


By the time you factor in staff salaries, monthly rent and the various other costs of running a business, restaurant owners are looking at a very small profit margin. That’s why, at ICE, we teach all our students the value of using every bit of their ingredients—from making stock with discarded bones to dehydrating tomato skins to make potent flavor powders.


This Thanksgiving, I’ve developed two simple food waste-focused recipes that make the most of the scraps from your apple pies and sweet potato casseroles. I hope this inspires you to research more ways to make the most of all your ingredients, and most importantly, helps you have an even happier Thanksgiving!


Read on for Chef Jenny's apple butter and baked sweet potato skin recipes.