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Avoid Food Waste with this Broccoli Chutney Recipe


| 1/2/2020 9:43:00 AM


Abra Berens presenting at National Restaurant Association Show

Good news on the battle against food waste: Leading chefs across the country are taking on the fight with creativity, flavor and a dedication to sustainability. At the 2019 National Restaurant Association Show in Chicago, Chefs Hari Pulapaka of Cress Restaurant in Deland, Florida and Abra Berens of Granor Farm in Three Oaks, Michigan, shared their passion for thoughtfully using up as every last fruit peel and vegetable core which, turns out, cooks up to a tasty chutney. 

As homesteaders, we personally know the value of the food we grow when we raise it ourselves. From seed and field to table, the time and resources needed to raise healthy, high quality produce and meats motivate us to not let anything go to waste. Kudos to the growing movement of innovative chefs joining this fight against food waste by embracing the challenge of creatively finding a way for every cauliflower core and orange peel to end up on the plate.

Chefs Fight Food Waste

“For me as a chef, it inspires my creativity and makes me think about new ways to use things and certainly makes me feel better about the work that I do,” shares Chef Hari Pulapaka, the award-winning chef at Cress Restaurant in Deland, Florida, recognized for his innovative work in the area of food waste reduction. At his restaurant, you’ll see the same farmers he buys from stopping by later to pick up food scraps for animal feed and compost. Items that other restaurants would just add to the landfill, like vegetables stems and cores, Pulapaka uses in everything from sauces to soups and chutneys like his Core Value Chutney recipe below.

“The beauty of cooking and mitigating food waste is it gives you a new way to look at some of these ingredients that we see day in and day out and new ways we can showcase the flavors and honor the farmers that grew them,” explains Chef Abra Berens, whose family farm roots and personal farming experience add up to her strong use it up outlook today as a chef.



Making Restaurants and Homesteads More Profitable

Restaurant chefs understand their audience at the National Restaurant Show as fellow chefs and other restaurant entrepreneurs need to make their business profitable. The same holds true for any homestead. 



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