Baldor’s McQuillan gives sustainability tips with NY Times chef

NEW YORK, N.Y. — When it comes to sustainability in the food world, think of fully using food, not avoiding food waste, Thomas McQuillan told about 50 people at the International Restaurant and Foodservice Show.

“Food is food. Let’s eliminate that ‘W’ word. What’s giving us an excuse to not utilize food is we label it something negative. Food is 100% usable at all times,” said McQuillan, Bronx, N.Y.-based Baldor Specialty Foods vice president of strategy, culture and sustainability, at the March 9 event at the Javits Convention Center in Manhattan.

“Food can be used to feed humans, feed animals, create energy and create future soil systems so there’s no reason to discard food for any reason at any time,” he said.

Baldor partnered with New York Times Executive Chef Max Cavaleri to create recipes with less commonly used produce parts at a demonstration called The Food Asset Potential.

McQuillan and Cavaleri, who works at the famed newspaper café, part of Restaurant Associates, have been collaborating for some time on different recipes.

“What we’re trying to accomplish is going back to zero waste, 100% usage,” Cavaleri said.

They made crackers with carrot peels, a creamy tapenade with zucchini scraps and a bubbly, gingery beverage with soft and flavorful pineapple core ice cubes.

“We need to own the whole supply chain, we need to buy food products thinking about the whole supply food chain, the impact that food has from its creation to the recycling of the box at the end — to try to influence the most sustainable system possible and to be willing to make decisions that support a sustainable food supply,” he said. 

Cavaleri said his company is drawn to Baldor because of similar sustainability priorities.

“They’re trying to take charge and offer these different solutions,” Cavaleri said.

It’s important to cut down on produce leftovers that would typically go into the garbage, to find new ways to use what people commonly call scraps — beyond using it in stock, he said, because after you make the stock, you throw it away. 

There is so much more to do, they said.

“It’s something that we need to work on together” throughout the supply chain, McQuillan said. “We can build these solutions together. All of a sudden, we’re creating economic value for our organizations, we’re protecting our environment, we’re providing food that remains for the food insecure. So, it is a win-win-win.”

Related news:

 

 

 

Latest News

How new research could prevent frost damage in orchards
How new research could prevent frost damage in orchards

In this podcast episode, Advanced Agriscience's Collin Juurakko shares interesting discoveries he's made about how frost crystals form and how that lead to a potential solution for tree-fruit growers across the globe.

Cool Creations previews new products at AWG show
Cool Creations previews new products at AWG show

North Kansas City, Mo.-based Cool Creations LLC had two new products to show off at the Associated Wholesale Grocers' seventh annual Innovation Showcase, March 25-26.

Dole, Fresh Express nix sale of fresh vegetables division
Dole, Fresh Express nix sale of fresh vegetables division

Following Department of Justice concerns about competition in the packaged salad market, the companies have abandoned the proposed $308 million deal.

Fresh Del Monte named to most trusted companies list
Fresh Del Monte named to most trusted companies list

Fresh Del Monte is among the honorees on the Most Trustworthy Companies in America 2024 list, recognized for a commitment to quality, sustainability and innovation in fresh produce.

Improved conditions for West Mexico produce may arrive with spring
Improved conditions for West Mexico produce may arrive with spring

West Mexico growers faced a tough fall/winter season, but distributors believe things are looking up for spring with increased supplies and more reasonable prices.

What’s next for retail foodservice: Retailers dish up insights in free webinar
What’s next for retail foodservice: Retailers dish up insights in free webinar

"Impact Retail Foodservice 2024" will gather industry experts to discuss opportunities and challenges, as well as share insights for driving growth in the year ahead in one of the hottest departments in grocery.