Contribute to solve the food waste problem at your office! “SSU NO FOOD LOSS” Project launched to utilize excess food leftovers
As the term “SDGs” spreads around the world, SUNNY SIDE UP GROUP is gradually taking steps to raise awareness of the SDGs.
“Central Kitchen” is a large kitchen located in the center of the SUNNY SIDE UP GROUP’s office. Here, you can have all the drinks and rice with eggs you want every day! It is also a very popular space not only for work time, but also for communication and relaxation among members .
I am Hirahara, the “smile keeper” who is writing this blog. I am working on various initiatives every day to create new “fun buzz” and “smiles” in the central kitchen!
▼Please click here to see what a day in the life of a “Smile Keeper.”
“Smiles” come from the central kitchen! A day in the life of a smile keeper who supports the daily “FUN BUZZ”!
The central kitchen focuses on food waste, a problem related to food! In this issue, we will introduce the first project launched in the kitchen, “SSU NO FOOD LOSS” project.
■What a waste of food that could still be eaten! What is “food waste”?
Food loss and waste refers to food that is thrown away even though it could still be eaten.
You put foods in the refrigerator to eat later, but it ended up rotten Vegetables are being damaged and not used! Many of you may have such experiences.
One of the goals, 12 “Responsible Consumption and Production,” specifically states the goals of “halving global per capita food waste at the retail and consumption level by 2030” and “reducing food wastes in the production and supply chain, including post-harvest wastes.” These are all major environmental problems that the world is facing right now.
■What is the SSU NO FOOD LOSS Project?
There are many members of the SUNNY SIDE UP GROUP who give their all in order to create fun and excitement! When they are working hard, they get very hungry. We often see members who are hungry in our office.
You can’t fight if you’re hungry! That’s why we prepare meals and snacks in the kitchen to cheer up our members. Can we makemeals from ingredients that would have been thrown away? Can we contribute to the environment while eating well? This is the idea behind the “SSU NO FOOD LOSS” project.
■Transforming surplus food into something new in the kitchen!
This time, SUNNY SIDE UP is collaborating with “bills,” an all-day dining restaurant from Sydney, Australia, which is operated by SSU… to utilize surplus food in the central kitchen!
These are the ingredients we took in this time.
– Coriander stems
– Spinach stems
– Salad greens
– Baguette ends
bills take a variety of measures to avoid wasting ingredients, and as you can see, they use vegetables to the very limit of what is edible.
Now, let me introduce you to some of the dishes that we have prepared using these ingredients to make our members happy!
Spinach stems → Nozawana-style rice balls
We mixed these spinach stems with thick fried bean curd, sesame seeds, seasonings, etc. and transformed it into furikake (sprinkles).
You can also mixed with rice and made it into an onigiri!
Using the nutritious spinach stems, it’s a great light meal for an easy energy boost!
Coriander Somen Noodles
Somen noodles are an irresistible dish during the hot summer months. Chop up some coriander stems for a refreshing condiment!
The standard condiment of green onion is delicious, but adding coriander updates it into an Asian-inspired somen! This dish allows you to enjoy summer to the fullest even in the office.
Mini baguettes (with coriander and salad greens as toppings)
Use crispy baguette edges.
Chopped coriander stems, combined with tomatoes for a taco-style topping! Salad greens were combined with cured ham. The palm-sized baguettes were so popular as snacks that they were gone in an instant.
As you can see, we can contribute to the problem of food waste by simply adding a little twist to vegetable scraps and leftover ingredients that we usually throw away and eating them.
Please try to participate in this delicious and socially good activity at home!
