Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
November 16, 2019

Food waste upcycling, where food that would typically be thrown away is mindfully used in secondary applications, is becoming a larger part of green initiatives across foodservice. Colleges and universities are at the forefront here, with programs in place that reflect the values of a growing number of Gen Z students.

Upcycling also makes dollars and sense. “Action station-style cooking is great for minimizing food waste,” says Shawn Hoch, associate director, NC State Dining at North Carolina State University, Raleigh, N.C. “For example, the mise en place for a pasta station can utilize proteins and other ingredients that were cooked for another purpose, and what’s prepped for that service can easily live another day. Also, as a food-cost friendly item, pasta takes pressure off of high-value proteins, and lets us do more in those areas. Everyone wins!”

Yury Krasilovsky, foodservice executive chef with Barilla, shares a season-perfect dish that features upcycled ingredients. “Vegetable trimmings make for a satisfying broth, enriched with a touch of roux and dairy,” he says. “Keep it simple with Barilla Ditalini, green onion, cheese and olive oil for garnish, or mix it up with whatever you have on hand. Don’t let anything go to waste.”

For more Pasta ideas, visit Barillafs.com

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