Giant Steps Australia’s Post

Did it ever cross your mind that big organisations and food producers factor in a certain amount of waste right from the start? This includes the vegetables left behind after harvest, fruits that don't meet the beauty standards, or even the waste generated by consumers in their homes. Small-scale producers are in urgent need of our support. With their hands-on approach, every little contribution matters! It's clear that our food system needs a serious overhaul, and chefs have a vital role to play in this transformation. Chefs are at the forefront, making crucial decisions about where they source their ingredients and how they bring a dish together. It's about getting back to the basics. As a chef or food business owner, are you in the know about where your ingredients originate, and who is behind growing, rearing, or fishing them? If the answer is no, it's time to start asking these important questions! . . . . . #ConsciousKitchens #cheftalks #irishchef #thisisirishfood #foodsystem #irishfarm #irishgrown #irishfood #irishrestaurant #irishfoodbusiness #dublinrestaurants #dublinfood #dublintakeaway #dineindublin

Looking to prevent food waste in your kitchen operations? Take a look at this conversation with Vojtech Vegh, Zero-Waste Plant-Based Chef and Author of The Food Waste Guide for Chefs. Feel free to listen on Spotify or Apple Podcast with the links in the comments section. #hospitalityindustry #restaurant #foodwaste

Great work here from Lidl GB highlighting how to make 20 #meals for £20. Easy recipes like: Mexican Chicken and Wedges Vegetarian Katsu Vegetarian greek style rice and two easy pasta recipes There is a clear focus on vegetable led meals and they are mainly family friendly with clever use of great value ingredients. Using a QR code you can access the 5 recipes and follow a small shopping list to get all the ingredients you need. Isn't this the future? Slowly but surely we can shift away by shopping in categories and focus on shopper missions. This is all about #better meals - easier for shoppers and families to eat well at a low cost. --- I'm Olly, founder of The Meals Collective. We're building a powerful network of like-minded meals focused businesses. Our purpose: to create #better meals for people and the planet, every day.

Mince is one of the most versatile cuts of meat 🍲 You can put it in anything and cook anything with it (within reason of course!) 🍝🍔 It tastes delicious, it's nutritious and cost effective and adaptable to whatever you're cooking! 🥙 But sometimes, we all need a helping hand to figure out what to cook and how to cook! 🍛 We are stoked to have been a part of this initiative alongside Pāmu™, helping to give people the confidence to cook meat and make delicious meals. This idea just goes to show how easy and simple it can be to help others lead and live their best lives 💙 https://hubs.li/Q02rM7yr0

Stop Food Waste Day Last Monday, we organized a no waste table in our restaurant in honor of Stop Foodwaste Day. We invited our guests to take a seat at a table filled with delicious treats made from our no-waste principle. Think of a leftover soup, a quiche made from imperfect produce, and mouthwatering wraps with vegetables from Instock. In addition to showing our guests the delicious dishes we prepare from leftovers, we also engaged in conversation. How do our guests deal with food waste? Do they finish everything they order in the restaurant? And how do they think we can reduce our food waste? During the conversation, we also shared the actions we are already taking. For example, we use our smart scale from Winnow, which precisely tracks what, how much, and when we throw away food. This gives us a monthly overview of specific items on which we can take action. We also talked more about our supplier InstockMarket | B Corp™ , the Too Good To Go app, and other tools that help us minimize our food waste. Curious about a delicious recipe made from leftovers? Check out the link for a recipe from our own chef! 🍲🌱 #StopFoodWasteDay https://lnkd.in/et4_EQ2G

Helping Restaurants to prevent as much as 80% of their food waste Ever wondered how much food gets wasted in restaurants? Vojtech Vegh did, and he's here to share some eye-opening insights. Join us as we sit down with Vojtech, a chef who’s making a big difference with his zero-waste, plant-based cooking. He's not just any chef; he's traveled the world, from England to Cambodia, learning the secrets of kitchens big and small, even those with Michelin stars. In our chat, Vojtech will tell us his story: why he cares so much about saving food, and how he's helping restaurants save up to 80% of their food from being wasted. Imagine that—most of the food that would have been thrown out, is now used to create delicious dishes. Feel free to listen to the full conversation with the link in the comments section. #hospitalityindustry #restaurantindustry #foodwaste

Companies like #Zomato and #Swiggy treat their customers like beggars because whenever their delivery partner or partner restaurant makes a mistake, such as delivering the wrong item, delivering non-vegetarian food instead of vegetarian food, delivering rotten food, delivering eaten food, delivering low-quality food, and many more. They consistently respond with the same response: "We can offer you a refund." Even now, they boast that they can refund up to Rs. 150 for an order of Rs. 500. When we decline, they respond, "Okay, we will give you Rs. 200." The last time I ordered a cake, it arrived in a rotten state, and they did a good amount of bargaining.  Instead of taking strict action, they say, "Take your money back." Now some people will say that they even offered the money back. When you dine in and order things from a restaurant, what will you do? answer please 

Ever feel like you're missing out on awesome local eats? 🤔 BiteMaps is here to guide you to mouth-watering deals right in your neighborhood. Let's support our local food heroes and spice up our meal routines! 🌶️ Tap into a world of amazing food specials and say goodbye to the same old, same old. Discover the best in local food with BiteMaps! 😋📲 #LocalEats #FoodDeals #BiteMaps

THE AROMA AND VIBE ARE DEFINITELY THE SAME.... 🥳🎉 When it comes to the kitchen(in an average home), the weekends and the festive periods are definitely the same🙂 Should I talk about the stocking up of the fridge, the cookings, extra care generally in the food preparation. Oh🥺..... few years back, My mom, an avid cook would prepared a feast featuring all our favorite dishes - Soups ranging from Oha, Onugbu, Okra, ogbono to unripe plantain porridge, ukwa, nsala...majorly local dishes that we don't get to eat during the week. My dad was always around during the weekends😁. As we sat around the table, savoring each bite, I realized that food was more than just sustenance - it was a symbol of love and a way to bring people together especially my nuclear family. I remember helping my mom in the kitchen as a child, learning the secrets of our family recipes....the taste of homemade soup when I was sick, and the joy of sharing meals with my loved ones. I saw my aunt doing the same for her family this morning and in that moment, I reflected on what food truly meant to me - it was a representation of tradition, comfort, and community. Food reflection? Is there anything like that.... Yes Food reflection in an industrial production setting involves considering the significance and meaning of food products beyond just its mass production and commercial value. It is about pausing to think about the impact of food production on👇 - Consumers: How the food we produce affects their health, well-being, and lives - Environment: The ecological footprint of our production processes and supply chain - Community: The role our food production plays in the local community and economy - Culture: The cultural significance of the food we produce and its heritage - Personal values: The values and principles that guide our decisions as food producers I feel that by incorporating food reflection into industrial food production, companies can foster a more mindful and responsible approach to food manufacturing. 📷 from the internet. Connect with me Okwuchukwu, Paschaline if you enjoy reading from me, also teach me how to be better, am open to learn and grow ❤️ 📝Miss Paschaline #foodblog #foodscienceandtechnology #storytelling #contentwriting #foodandculture #foodmanufacturing