1. Follow your basic principles of FIFO. 2. Make stocks 3. Feed your staff properly. 4. Donate to your local shelters.
MU zero waste practices We use every piece and every part of our food purchases that we can A few examples We brine and poach the cheeks and collars from the whole fish that we purchase and turn mix the cooked fish into a fish cake (much like a crab cake recipe) as an appetizer Strawberry tops and basil stems are saved and used to make an infusion for the bar Fennel fronds and celery leaves are turned into herb sauces or used as garnishes Greens stems are diced and sauteed with onions and garlic as the base of a vegetable set After squeezing citrus, the spent rinds are turned into oleo saccharum for the bar for housemade cordials Dessert scraps are often churned into plain ice cream for interesting new flavors (cake ends and trimmings for example) Vegetable scraps are saved for adding to stocks We divert waste from landfills If we cannot serve a food item or it is not delegated to feed our employees for family meal, then we can put any organic food scraps into compost that is collected by Compost Now. This includes post consumer diner scraps that do not end up in a takeout box. We save the shells from oysters and clams to be picked up by Shell to Shore to help form new oyster reefs on the Georgia coast We serve a lot of wine and as a result, we have a lot of glass bottles. We work with Haulin’ Glass to take our glass to recycling centers so they don’t end up in landfill We use compostable takeout containers, drinking straws and cocktail stirrers instead of one time use plastics, and we can also compost most paper products We recycle cardboard boxes rather than sending them to landfill
Here at Kashkan Restaurants, our kitchen operations are committed to reducing food waste and supporting sustainability. One method that we have adopted is called “root-to-stem” approach whereby; every part of the ingredients we use can be utilized. Another example is when we prepare vegetables: we do not just stick to the main parts of them; the peels, stems and leaves can go in to other meals as well. For instance, carrot tops are made into a lively pesto, beet greens make up a nutritious side dish while potato skins are baked crispy into tasty snacks. Moreover, we developed an all-inclusive composting initiative. Any organic waste which cannot be used in our menus is converted into manure that is later applied on our restaurant’s garden so as to enhance its fertility because it grows various herbs and vegetables. This system ensures zero-waste products and supports farm-to-table principles. Additionally, regular trainings with employees help in raising awareness about food wastage as well as developing innovative methods of reusing ingredients that would otherwise be thrown away. Therefore through creativity and promotion of sustainable culture, we reduce environmental pollution caused by our business enterprise and also inspire other teammates to break from conventional norms.