The post-coronavirus era will require caterers to be more careful than ever of their budgets and they navigate their way through a difficult financial climate.
With many catering businesses fearing for their survival, one way they can secure their future is with better stock management and minimal waste, as well as offering cost-effective nourishment to cash-strapped consumers.
HERE ARE SOME GREAT TIPS FROM LOVEFOODHATEWASTE.COM
BE A SMOOTHIE
Make smooth mash with skins. Cut whole, clean potatoes into small cubes and boil for 15 minutes – mash them up with some butter and milk, and you will never notice the skins but will get all the nutritional benefits.
GO BACK TO YOUR ROOTS
Why peel beetroots when we really don’t need to? The skins are great when roasted in oil, either whole or chopped into wedges. The leaves are also a delicious raw or cooked – just like chard or spinach.
Eat more of your greens by giving these outer leaves a thorough wash, then popping them in a bowl with oil and spices. Lay them in a single layer on a baking sheet and roast in the oven until crisp.
Carrot top greens are not only edible, but tasty and loaded with nutrients. Whizz them up into a quick carrot top pesto with olive oil, garlic and parmesan and drizzle over your roasted carrots.
Banana skins can be used to make chutney and vegan ‘pulled pork’.
With many health benefits, cabbage hearts have lots of uses – not just the leaves. Simply shred them into salads, soups or stews.
It’s not just the stalks of parsley, coriander, basil and mint into dips and sauces, blitz them into pesto or sprinkle onto savoury dishes.
It’s not just the Brussels sprouts that you can eat when you get a whole sprout ‘tree’, you can eat the round leaves at the top too. Try them in stir fries, soups and stews.
LEEKS AND SPRING ONION GREENS
The green ends of leeks and spring onions are full of nutrients and packed with flavour. Use them in the same way as you would the rest of stalk.
For more tips and advice, visit www.lovefoodhatewaste.com