In a world where sustainability has become the clarion call for a greener and healthier future, one visionary leader stands at the forefront, orchestrating a symphony of positive change in the culinary landscape. Meet Greg, the ingenious founder of Beyond Green Sustainable Food Partners – a trailblazing sustainable foodservice and consulting company that has taken the gastronomic world by storm. With a fervent commitment to transforming the way we approach dining, Greg and his team are not merely rewriting the script on food; they're composing an entirely new melody, harmonizing scratch-cooked culinary delights, locally sourced ingredients, and a zero-waste philosophy into a virtuoso performance that tantalizes the taste buds while nurturing the planet. Join Delivery Rank, as we delve into the remarkable journey of Greg and Beyond Green, where the art of conscious eating meets a symposium of flavors, and where every bite carries the promise of a brighter, more sustainable tomorrow.
I was inspired to establish Beyond Green to ultimately change school food for the better. I knew what was possible and wanted to share with the world that great tasting, fresh, locally sourced, organic foods can be prepared in a way that students actually want to eat it. And it is possible to provide that, all within budget. Also, in our own way, we are helping to rebuild the local food systems through large institutional kitchens, which do alot of volume and can make a marked difference in the way the local food system works. One of the building blocks to accomplish this is to concentrate on the key principles of fresh food, and bringing equity and justice to the food system that everyone benefits.
A common challenge in making sustainable changes to institutional kitchens is changing the mindsets in both the customers, and in those who prepare the meals. A common misconception is that students want only “kid friendly foods.” But in actuality students really want great tasting food. One of the first things we have to tackle is changing the mindset that students actually prefer those items.
One of the keys to our successes in institutional kitchens is that we weigh all waste streams daily. We have been doing this for 17 years now. We also allow no “overproduction” and build out processes that eliminate that. For example, if we need 312.5 pounds of cut fruit, or1800 vegan banana muffins – that’s all we prepare. It’s important to be able to forecast this with accuracy and then the food waste drastically reduces.
My advice would be - only work for people who are writing new play books on how things will work. We have to start looking at and solving this puzzle from a new lens. Doing things “the old way” where a few people make all the rules, have all the power and will do anything to keep that power, are outdated.
The folks writing the “new playbooks” for their perspective fields, usually have a more creative lens to solving these issues and will get better results.
The best way to start and to keep tackling these issues is to always be mindful of your decisions and their consequences. Simply put, buy local and waste as little as possible.
If you would like to find out more about Beyond Green Sustainable Food Partners, visit https://beyondgreenpartners.com/