All Taste, No Waste
by our Food Development Chef Geoff Baird
Geoff shows us how to introduce more sustainable working practices and make the most of your food while reducing waste and ultimately saving pennies.
Our recipes are designed to keep up your sleeve to help you manage portion control, use up leftovers destined for the bin and embrace techniques to make the most of every ingredient!
Salsa Verde
Salsa verde is a tangy, herb-packed sauce that’s perfect for reducing kitchen waste by using leftover herbs, leafy greens, or vegetable scraps. Instead of tossing those wilting herbs or extra veggies, blend them into a zesty salsa verde. This versatile sauce adds a fresh kick to meats, veggies, or grains, making it a fantastic way to upcycle food scraps!
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Broccoli Pesto
Broccoli pesto is a delicious and sustainable way to reduce kitchen waste by using broccoli stems and other leftover veggies. Instead of discarding those often unused parts, blend them into a vibrant pesto sauce, packed with nutrients and flavour. This versatile sauce is perfect for pasta, spreads, salad dressing or dips, turning food scraps into a gourmet meal for your customers.
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Greens Green Valley Cuisin' Easy Pasta Range
Ready-to-serve frozen salads are a convenient way to reduce kitchen waste by ensuring less waste through portion control and ingredients remaining unspoiled. Simply thaw and serve for a quick and convenient option for salads, soups, sides or added to main meals. This method minimizes food waste while offering a no-prep option!
