Published 1 month ago.
About a 3 minute read.
Image: Conscious Design
SkipTheDishes partnered with the Circular Innovation Council and top Canadian chefs to inspire consumers to reimagine their takeout leftovers and reduce food waste.
Each year, Canadians waste an astonishing 2.2 million tonnes of
food, with 13 percent of that
resulting from leftovers. For Canada's Circular Economy
Month and Waste Reduction
Week (October 16-22) this year, the country’s only
homegrown food-delivery network, SkipTheDishes
(which operates as GrubHub in the US) has
partnered with the Circular Innovation Council and three of Canada's top
chefs to help Canadians reimagine their takeout leftovers.
Similar to Hellman’s “Make Taste, Not
which has helped inspire US consumers to reduce at-home food waste with creative
uses for leftover food, Skip enlisted the expertise of notable chefs from top
restaurants from across Canada to create easy, delicious recipes that Canadians
can make at home using any leftovers they may have from the restaurants' most
popular dishes. The chefs showcase how to easily combat food waste by simply
combining what's left from their takeout order through an accessible content
series on Skip's Instagram page.
Skip's “Zero-Waste Chef” content series brings together some of Canada's most
trusted food authorities across the Skip network, who were tasked to reimagine
their most beloved dishes in an innovative way to ensure Canadians can feel
empowered to enjoy every last bite of their leftover meals. This includes:
Victor Barry from
Piano Piano in Toronto, who transformed the restaurant’s iconic Veal
(or Eggplant) Parmesan into a decadent breakfast sandwich to enjoy the next
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Jamie Cholack from
Tacofino in Vancouver, who took Tacofino's
beloved Salsa Verde and reimagined it into delectable Chilaquiles
And Amit Bangar (below) from
Calgary’s Calcutta Cricket Club,
who upcycled its famous Butter Chicken dish into a Butter Chicken Penne
"As we continue our fight against food waste, we know that even a small change
can go a long way and we want to inspire Canadians to do just that," says Steve
Puchala, Interim CEO of SkipTheDishes.
"With more than 50,000 restaurant partners on the Skip network across over 260
cities and towns in Canada, we recognize the important role we play in driving
more sustainable behaviours for our industry, our communities and our
environment; and look forward to working with our restaurants and customers to
deliver positive change."
For the month of October, Skip and the Circular Innovation Council have joined
forces to provide education and inspiration on how Canadians can reuse any
leftover food they may have, and make small changes that can make a big
difference for both the planet and Canadians' wallets.
"We are thrilled to be partnering with SkipTheDishes for Circular Economy Month
and Waste Reduction Week, as we work to continue efforts in tackling food waste
amongst Canadians and promoting a circular economy in Canada," says Jo-Anne St.
Director at Circular Innovation Council. "Over 50 percent of all food in Canada
is wasted every year; and with food insecurity at an all-time high, the
environmental, economic and social impacts are felt all across Canada. By
collaborating with Skip, we are hoping to further generate awareness amongst
Canadians about this growing crisis."
The leftover-curious can access these new recipes by visiting
www.circularinnovation.ca or by
heading to @skipthedishes to find
full videos highlighting zero-waste recipes that were curated by
the chefs themselves.
Published Oct 4, 2023 8am EDT / 5am PDT / 1pm BST / 2pm CEST