April 19, 2018

Keeping The Earth In Mind In Your Business

food wasteSo Earth Day is on Sunday (for the US at least) and, being that I’m in Seattle, this tends to be a day that doesn’t go by without notice. If you’re not from the Pacific Northwest, then I can tell you that pretty much every stereotype about how frantic we are about recycling, yard waste, minimizing trash…it’s all true. Which is why sometimes how we operate in the kitchen really bothers me.

I struggle with the fact that so much plastic wrap gets used in the kitchen. As a baker, it’s recommended that I wrap macarons individually in plastic wrap, as an example, and freeze them to heighten their flavor. Then unwrap and thaw (and presumably throw away the plastic wrap) before serving. I’m also supposed to put a ton and a half of plastic wrap around sheet trays while things are proofing or before they go into the fridge.

Trust me, I get it that food safety is a big concern but sometimes I can’t help but shudder at the amount of non-food-related waste that goes into every product. I keep looking for different solutions but haven’t found anything yet. Do you have any ideas or recommendations?

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