Rhode Island chefs and food purveyors are well-known for working with local farmers to source sustainable ingredients. The next steps in this food evolution are being taken by culinary educators and state officials. Their efforts have already won national recognition and have the potential to effect real change in how we look at the food we eat and how chefs look at the food they cook.
Johnson & Wales University was honored recently by the Environmental Protection Agency’s Food Recovery Challenge program for its work in managing food waste.
“Our goal is to educate and promote the development of a sustainable food-management system,” said Bridget Sweet, executive director of food safety at JWU’s Office of Culinary Education.
One way to repurpose in the kitchen – referred to as “pre-consumer” – is to discard scraps by category and evaluate each piece by its potential for repurposing. Sweet explains the process: “Can it be dehydrated and used for a base for soup or a seasoning, or can it be reduced to a base for stock? Is it compostable?”
EPA approves the approach, which keeps more out of the landfill.
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RECOGNIZED: Pictured are culinary students at the Providence campus of Johnson & Wales University, which was honored recently by the Environmental Protection Agency’s Food Recovery Challenge program for its work in managing food waste. / COURTESY JOHNSON & WALES UNIVERSITY[/caption]
Administrator Scott Pruitt said in announcing the award, “Their hard work and effective efforts to divert wasted food from landfills is paying off through social, financial and environmental benefits. I encourage other organizations to replicate the successful food-recovery operations of our challenge winners.”
In all, over 20 organizations throughout New England received honors.
The R.I. Department of Health has been a partner with JWU in the continued discussions and efforts related to sustainability, food waste and recovery. Sue AnderBois, director of food strategy for the state, has spearheaded efforts to control food waste on the post-consumer side – prepared food that goes uneaten. The most common method of managing food recovery has traditionally been through donations of leftover items such as baked goods. But there have been missteps along the way. One is the persistent belief that those who donate food are liable for damages resulting from ill effects from the donated goods. Sweet emphasizes this is not true. Part of her education effort in food recovery is to familiarize all involved with the Bill Emerson Good Samaritan Food Donation Act. The federal statute creates a uniform minimum level of protection from liability nationwide. According to the act, “a person … shall not be subject to civil or criminal liability arising from the nature, age, packaging, or condition of apparently wholesome food … [donated] in good faith to a nonprofit organization.”
Sweet says thanks to efforts by AnderBois, JWU will have the benefit of piloting technology with an online platform called “Phood” to collect data on pre- and post-consumer waste, as well as tracking donations when applicable. This platform will be shared by several colleges and universities, including Roger Williams University, Brown University, Rhode Island School of Design, Rhode Island College and University of Rhode Island.
Such efforts should be recognized. This is an evolution in the state’s food industry and a sign it is a viable and productive segment of the Rhode Island economy.
Bruce Newbury’s Dining Out radio talk show is heard Saturdays at 11 a.m. on 1540 AM WADK and through the TuneIn mobile app. Email Bruce at Bruce@brucenewbury.com.