On this episode of FoodService Director's podcast Onsite with FSD, Chef Brandon Collins shares with us how bits and pieces of food that might be wasted in the kitchen can be transformed into trends, and better yet, trends with a conscience. Collins is Corporate Executive Chef, North America at Unilever Food Solutions, part of Unilever, of the world’s largest food manufacturers operating in 75 countries across the globe.
As chefs generally do, throughout his career Collins, a Culinary Institute of America (CIA) grad and former Sodexo employee, has seen firsthand how much food can be wasted, especially in big commercial kitchens that serve thousands of people every day. But here is also where the biggest opportunity to move the needle on food waste exists. The flip side of wasted food is turning it into something valuable, and making it a cool trend takes it that step further.