Tuesday, 9 October 2012

This little piggy...

I am becoming more and more aware that us everyday chefs, and the multinational companies a lot of us work for, play a big part in food wastage. Its one of the things I hate. Seeing perfectly good food being thrown away and even perfectly rotten food thrown away. You see there is a use for everything. Don't worry, let me explain.

When food is thrown away its just placed in the trash and sent to a dump. Now this doesn't pose a real environmental threat seeing as most food will degrade quickly but what most people don't realise is that there are better uses. While in New Zealand working in the restaurant not only did we make our own stock, meaning we got the most from any vegetable left overs, we had what was called a pig bucket. This was a bucket for EVERY little piece of food scrap in the kitchen, from the bones to the peelings. And once every week a local farmer would come and pick the buckets up to use as pig feed. Now in return we would get a share of the pig meat for free or at a discount and because the pigs are fed a varied diet of scraps, this actually makes them taste so much better. This solves another recent problem. I'm sure you may be aware of the current rise in pork prices? This is being blamed on the drought in Europe and America. What people don't realise though, is that it has nothing to do with the pigs health but because there is a shortage of the corn  based feed they live on. But anyway, thats a discussion for another day. Until next time.

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