Sustainability Stories by Chef Bernadette

With spring on our doorstep, the daffodils have pushed through the dead leaves and whipping winds to share their fleeting gold gifts. They make us smile and forget the winter chill that chased us deep into homes, hunkered down and inert. Those January resolutions seem possible again, so we dust them off and emerge into the sun filled with purpose and optimism.

Is that why they put Earth Day in April? Is it because no one wants to do anything for the planet when it’s pissing us off with a lack of sunlight and warmth that makes us prone to bouts of sadness brought on by any tiny tragedy? I almost spun out on Groundhog Day when I dropped my favorite mitten onto the subway tracks.

My personal springtime reboot is focused on sustainability. I’m starting by examining what I do on a daily basis to honor this pledge. Here are some observations on some choices I’ve made over the last few months.

Local & Seasonal Sourcing

Chatting with Chef Jim about his Italian heritage brought back memories of my own time in Rome. I fondly recalled the excitement surrounding the arrival of the first spring artichokes. The enthusiasm was palpable at both restaurants and produce stands, and the hype was well-deserved – those artichokes were truly amazing!

In the US, convenience is prioritized over seasonality when it comes to food. This allows us to enjoy any food at any time of the year. However, this can lead to consuming produce that is out of season and of inferior quality. This contrasts with the approach of relishing seasonal produce, as highlighted by dishes like artichoke lemon risotto and overnight oats with rhubarb compote, which celebrate the arrival of spring.

Embracing local and seasonal sourcing not only supports our community's economy but also ensures that we enjoy the freshest and most flavorful ingredients. By choosing to source locally, we reduce our carbon footprint and foster a deeper connection with the land and its cycles. 

Sustainable Packaging

Lately, I've been adding white beans to my parmesan polenta cakes for a tasty protein boost. Choosing beans in metal cans is a super sustainable option because these cans are highly recyclable and save energy compared to making new materials. Dealing with packaging can be tricky, especially with plastics, since less than 10% actually get recycled due to processing issues. Even though most store items come in plastic, I always ask Fresh Direct for sustainable packaging alternatives. By skipping plastic bags at the store and opting for metal or glass containers instead of plastic ones and tetra paks, I'm making a small but meaningful choice for the planet.

Did you know? The cellulose labels we use are biodegradable?! Yup, they rinse right off in water and are made from plant-based materials!

Reducing Food Waste

This week, I made a nut-free, bean-free mashed potato dish and reused parsnip peels in a braised chicken, adding sweetness and earthiness. Reusing vegetable scraps like corn cobs in chowder enriches flavor without cost. Subsequently, compost the scraps to create nutrient-rich fertilizer, which supports gardens and enhances sustainability. 

Water Conservation

While cooking with Chef Tyler and his unyielding passion for ramen, he shared tales of his adventures in search of the perfect bowl. It was during one of our lunch breaks, over steaming bowls of ramen, that I learned an invaluable lesson about sustainable cooking practices. Chef Tyler, ever the innovator, demonstrated how to cook pasta and similar dishes using only half the water typically recommended. "The secret," he explained, "is to ensure the food is just covered and to simmer gently, stirring occasionally to prevent sticking." This method not only preserves the integrity of the dish but also significantly reduces water usage.

As I reflected on this practice, it became clear how such small changes in our cooking habits could contribute to a larger cause. By conserving water in the kitchen, we take a step towards protecting our planet's precious resources, ensuring that future generations can enjoy the bounty of nature just as we do today.

Ethical and Plant-Based Options

We have a great partnership with the Harlem Grown community garden, where some of our NYC chefs volunteer, do cooking demos and cooking classes as a way to get involved with the community. During one of our demo cooks, we teased a lion’s mane mushroom “crab” cakes which were very successful with the crowd! This experience revealed the vast potential of plant-based cooking. Our chefs craft flavorful, nutritious meat-free menus using ingredients like eggs, tofu, and high-protein vegetables. I've learned tricks to boost protein in meatless meals, like using silken tofu for creamy sauces and nutritional yeast for a no-cheese Caesar dressing.

These changes enhance taste and support sustainability by reducing reliance on animal products, benefiting the planet.

Written by Chef Bernadette