For a senior chef, cutting food waste can save the planet and the bottom line.


Tim Ma has a duck salad at the Kyirisan restaurant in Washington, d.c. Remember that reducing food waste is part of his philosophy in the kitchen – not just for environmental reasons, but also for profit, ma says.
Other chefs might see the kitchen trash, and Tim Ma is looking for treasure for his cooking and his bottom line.
In his popular Washington, d.c. restaurant, Kyirisan’s horse is in the kitchen, the sea bass is served on diners, bones become the basis of stocks, and the head may be deep Fried and served as a non-food. The carrot top will not be thrown away – they are made with garlic, oil, water, basil, coriander, pistacos and scallions. The carrot skin is also recycled, Fried into thin strips and made into a crispy ornament. The hard kale stems may be stewed, then deep-fried to give them more texture and a salad of pickled shallots, turnip and duck stuffing.
For moms, the creativity and frugality of the kitchen means finding items in the trash can, such as the hard kale and carrot tops.
“I’m in this world of food, but I spend a lot of time looking at my garbage,” Mr. Ma said with a smile.
The goal, he says, is not just to show off his culinary creations, but to eliminate food waste – and to increase his profit margins. “Food waste and food costs are the same every day,” he said. “We’re still learning how to be smarter every day. We’re always looking at something and thinking, oh, I don’t want to throw it away, how can I use it? I would say 7 10 times, you can’t use it, and at other times, you have to be very creative. ”
In fact, one of the horse’s signature dishes — the cream chicken wing with chili sauce (Korean chili sauce) and sour soda — was born with this ingenious protection. Mr. Ma said he had removed the leftover wings from the entire chicken he had ordered from the previous restaurant, then daubed them with his own sauce and gave it to the restaurant staff. The wings became so popular that they eventually became his menu – although Ma was reluctant at first. “I’m like,” I don’t want to put my wings on the menu, what’s next, full of potato skins? “He joked.
“It’s a variety of carrots you can use,” said ma. It features hot, ironed heirloom carrots with deep-fried crunchy carrots, garlic noodles with carrots and often discarded green carrots.
In recent years, chefs have become almost chic in eliminating food waste. About a third of all food produced in the United States is thrown away. This not only wastes all the water, energy and other resources that go into growing food, but as these foods are broken down in landfills, they release powerful greenhouse gas methane.
Waste from Dan barber’s pop-up events, food scraps into $15 of the transformation of a plate of food, to massimo bo tula efforts to use the rest of the ingredients into the meal, hungry, Anthony bolton documentary: the story of food waste, many people have begun to respond to this kind of wave in the culinary world gas environmental impact of the horn.
But Mr. Ma says there are strong economic reasons for chefs to reduce waste. “At the end of the day, it’s a business decision,” he said. “You’re doing this to save every penny, because the restaurant’s profit is very slim now.”
Ma USES kale stalks to make a duck salad – an item that is usually thrown away – stewed to soft, then Fried into a texture, and two radishes and pickled shallots.
Ma’s first restaurant in Maple Ave, Virginia, barely opened a few months later, and he used his frugality in the kitchen. This prompted him to try to pinch pennies anywhere. In his transformation, he did not order food from large distributors at the minimum order, but instead sought local suppliers, who sold him only the amount he needed. “If I need to, I can get a cauliflower head,” he said, before he might feel obligated to sort it out, even though half of it might end up being wasted.
Mr. Ma, a former electrical engineer, said he was an analyst. He says he spends a lot of time taking stock of the food at hand. “I walk through the restaurant and see, this is what I have, and I think about tomorrow and today, how much do I really need?”
He says the frugality is especially important now, and he says that food prices are rising, but that chefs can stay the same for the plates. “I won’t be more than $30, but there are a lot of dishes that cost $30 or more.”
Ma said that he hadn’t calculate how much he wastes not idea, strengthened his profit, but a new report by the world resources institute and reducing food waste tissue WRAP illuminates the professional kitchen business case.
The report USES the 42 hotel website from 15 countries, these sites to implement the strategy of the waste reduction – from find ways to reuse the kitchen waste, and cooperate with suppliers (e.g., Ma has been completed), so that more flexibility in ordering perishable food, an intelligent balance system to measure and the classification of their kitchen waste.
The report found that the average return of these restaurants was $7 per dollar at the expense of food waste. Now researchers are studying another specializes in traditional restaurant research data, though the data do not count, but cost-effectiveness ratio should be in the same range, senior researcher and director of food loss Liz Goodwin said. And WRI’s waste.
Goodwin said, like horse chefs in the treatment of food waste has played the role of the “very important”, because they are the leaders of the kitchen, and set the tone and style, this is very beneficial for their business, it can make profit as much as possible in the kitchen. Is.”
“But it is good for their employees,” she said, “because employees feel that they work in any part of the responsible, and I think it is good for customers, because customers feel that they are accessing the responsible area. I think there are many benefits besides environmental benefits. In a sense, why don’t you do that? “


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