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Appendix G: Produce Yield Ranking Tool Produce Yield Ranking Tool

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Appendix G: Produce Yield Ranking Tool Produce Yield Ranking Tool 52 CONTENTS APPENDIX G: PRODUCE YIELD RANKING TOOL PRODUCE YIELD RANKING TOOL 5 Ingredient is entirely edible and versatile. THIS RUBRIC IS BASED ON: Ingredient is entirely edible and versatile, the part(s) • How much of an ingredient is edible, 4 that is/are typically discarded could be used, but may • How versatile the ingredient is, and not add value to a dish. Ingredient has part(s) that are NOT edible and are • How much value it will add to a dish 3 challenging to repurpose, but what is edible is and the guests’ dining experience. versatile. Ingredient has part(s) that are NOT edible and 2 challenging to repurpose, and the edible part(s) are not versatile. Ingredient is mostly INEDIBLE and challenging to 1 repurpose. VEGETABLES Ingredient Score Reasons Recommendations Acorn • The entire ingredient is edible, including the • Seeds can be toasted and eaten like Squash skin and seeds. pumpkin seeds. • Compared to other squash, the skin of acorn • Could be used as an edible bowl (like 5 squash is typically thin and delicate. a bread bowl). • It’s simple and easy to cook. • SAMPLE DISH: Rice pilaf, garnished with toasted acorn squash seeds served in an acorn squash bowl Artichoke • Most of the artichoke is not edible and would be challenging to repurpose. • Leaves can be cooked and eaten, but the 2 yield is very low; so it would not add much value to a dish. • The heart of the artichoke is the only true edible part. Asparagus • The entire ingredient is edible, but yield • SAMPLE DISH: Spring asparagus and depends on quality. pea risotto or soup using the ends. • The thick ends that are lighter in color should • REDUCTION TIP: If you choose to be snapped off and can be repurposed. peel asparagus, use the peel to make soup or immediately emerge the • Does not need to be peeled - the skin and leaf peelings into cold water with ice. The 5 sheaths are edible. peelings will curl and can be used as a garnish. The asparagus curls can enhance the aesthetics of a dish and tie it together. Another alternative is to use a paring knife to remove the leaf sheaths. Beets • The entire ingredient is edible including the • SAMPLE DISH: Beet green salad or 5 skin and leaves sautéed beet greens. Bell Peppers • Entire ingredient is technically edible • REDUCTION TIP: Do not hack off the tops and bottoms, perfectly edible • The seeds and ribs are bitter raw and even if and delicious flesh is lost. If you must 4 repurposed would not add value to a dish. consider saving them for a salsa or other side. Fighting Food Waste in Hotels 53 VEGETABLES Ingredient Score Reasons Recommendations Broccoli • The entire ingredient is edible, including the • SAMPLE DISH: Roasted broccoli leaves and stalks. stalks or broccoli slaw using stalks. • The ingredient is easy to prepare and • SAMPLE DISH: The leaves can be 5 versatile. sautéed or used in a pesto. • REDUCTION TIP: Unless the stalk is going to be eaten raw, it does not need to be peeled. Brussel • While the entire ingredient is technically Sprouts edible, the stalk is difficult to prepare, and even if you did cook it, the stalk would not 4 add much value to a dish. • Sprouts and leaves are completely edible and easy to prepare. Butternut • The entire ingredient is edible, including the • SAMPLE DISH: Cut the squash into Squash skin and seeds. steaks and grill or roast them. • The flavor and texture of the skin, depend on • SAMPLE DISH: Make butternut its quality. Typically, the bigger the squash, squash soup or a puree with toasted the thicker the skin. If the skin is really thick, seeds. it may still be difficult to chew even if it is • REDUCTION TIP: Keep the peel to cooked. make a broth or stock. Please note: 4 making stock or broth will take up space in the walk-in if it is not going to be used immediately. • REDUCTION TIP: Often times, butternut squash are cut into medium-sized dice, which can result in a lot of trim. If you are going to cut the squash into dice, use the trim to make a puree or soup. Cabbage • The entire ingredient is edible, core and outer • REDUCTION TIP: Use the outer leaves, included. leaves of a cabbage to line steamer baskets for dumplings. 4 • The outer leaves are tough to eat, and the core will require additional cooking. • SAMPLE DISH: Stir fry with cabbage core and braised cabbage core. Carrots • The entire ingredient is edible, including the • SAMPLE DISH: Pesto from carrot tops and greens. tops and greens. 5 • Carrots are a very versatile and useful • REDUCTION TIP: Save trim waste ingredient. from julienning, small dicing or brunoising and use for a puree, carrot soup, or mirepoix. Cauliflower • The entire ingredient is edible, including the • SAMPLE DISH: Braised or sautéed leaves and stalks. cauliflower leaves. 5 • The ingredient is easy to prepare and • REDUCTION TIP: The stalks and core versatile. could be added to a stir fry or used for cauliflower soup. Celery • The entire ingredient is edible, including the • REDUCTION TIP: Use leaves as tops, bottoms, and leaves. garnish and slice the tops and bottoms and use as mirepoix, add to • The ingredient is versatile and easy to salads, put in stews or pot pies. prepare. 5 • REDUCTION TIP: If you choose to peel celery, use the peel to make soup or immediately emerge the peelings into cold water with ice. The peelings will curl and can be used as a garnish. 54 APPENDICES VEGETABLES Ingredient Score Reasons Recommendations Chard • The entire ingredient is edible and versatile, • SAMPLE DISH: Pickled chard stems including the stems. or deep fried chard stems. 5 • SAMPLE DISH: Chard salad, gratin, and/or pasta. Collards • The entire ingredient is edible and versatile. • SAMPLE DISH: Braise or blanch collards, or eat them raw or use the • Collards can stand up to long cooking times, collards as wraps. 5 so you can leave the stems on. Corn • Parts are inedible and/or challenging to • REDUCTION TIP: Corn silk can be repurpose dried and used to make tea. • The corn silk can be repurposed and has a lot • REDUCTION TIP: Leftover corn cob of health benefits. can be used to make flavorful stock and soups. Please note: making • Leftover corn cob and corn husks are not stock or broth will take up substantial edible but can be repurposed. 3 space in the walk-in if it is not going to be used immediately. • REDUCTION TIP: Corn husks can also be used instead of cheesecloth to bundle herbs and aromatics. Eggplant • The entire ingredient is edible, but the leaves • REDUCTION TIP: If you plan on are not very flavorful; so they would not add cutting the eggplant into dice cuts, much value to a dish. use the trim to make an eggplant puree, which can add sweetness, 4 • The ingredient is very versatile and used in a color, and texture to a dish. variety of cuisines. Fennel • The entire ingredient is edible, but the bulb is • SAMPLE DISH: Fennel bulb the most versatile part of fennel. sandwiches, fennel gratin, and fennel salad. • The stalk and fronds are edible, but require a 4 lot of time and space to repurpose. • REDUCTION TIP: Use the stalks to make broths and infused oils. • REDUCTION TIP: Use the fronds as a garnish. Garlic • The entire ingredient is edible. • The wrappers are edible but are challenging 4 to repurpose and would not add much value to a dish. Green Beans • The entire ingredient is edible and versatile. 4 • The ends are removed because they are tough and fibrous and are still difficult to eat even after they’re cooked. Kale • The entire ingredient is edible, including the • SAMPLE DISH: Fermented or sautéed stems. kale stems. 5 • SAMPLE DISH: Risotto with finely chopped kale stems. Leeks • The entire leek is edible, however, the smaller • SAMPLE DISH: Break down the tough white and light green parts of the leek are leek greens vertically, chop them into typically desired, and the rest is discarded. bite size pieces, and stir fry them with 4 minced pork and aromatics. • REDUCTION TIP: Flash fry the roots and use them as toppings on salads or in sandwiches and burgers. Fighting Food Waste in Hotels 55 VEGETABLES Ingredient Score Reasons Recommendations Lettuces • The entire ingredient is edible, including the • REDUCTION TIP: Instead of throwing bottoms. out the bottoms, shred them and use them as a topping on mexican dishes. 5 Lima Beans • The pods of lima beans are inedible and challenging to repurpose. 2 • Removing lima beans from their pods is time consuming. Mushrooms • The entire ingredient is edible, including the • REDUCTION TIP: If you remove the stems. stems of mushrooms, chop them and 5 cook them in pasta sauces, stuffings, noodle dishes, or vegetable pate. Okra • The entire ingredient is edible, including 5 seeds, stem, and leaves. Onions • The entire ingredient is edible, but onion skin is challenging to repurpose and would not 4 add much value to a dish. Peas • The leaves, stem, and tendrils of a pea plant • REDUCTION TIP: The leaves, stems, are all edible. and tendrils can be stir fried with a little broth or added to soup. 4 • The pods of peas are tough and challenging to repurpose. Potatoes • The entire ingredient is edible, including the • REDUCTION TIP: Consider deep 5 skin. frying the skin and using it as a garnish. Pumpkins • The entire ingredient is edible, including the • REDUCTION TIP: Toast the pumpkin skin and seeds. seeds, use it as a garnish or in crackers made in-house.
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