Tag Archives: Food Waste

Food Trends and Hopes For Vancouver in 2017

Let’s take Food Trends Further Towards Sustainability and We Can All Eat Better

What do I wish for in 2017? Sure, I’d like to see more wild game on menus, fewer macarons and perhaps more great casual dining with a focus on local, but food security for all would be my real number one. We can move closer to food for all this year with just a little more thought around the very subject of food, and it’s hell trendy too! Sustainabilty has to be a trend in our world, not only from a food perspective but in every way we live, or we won’t have the soil we need to grow food, or the environment to support it. Fortunately most food trends have been moving in right direction, so let’s all further embrace these particular trends and continue to make a difference in 2017.

Food Waste – We are reducing food waste and will be paying more attention as the price of food increases. From veggies to meat to that leftover pasta, let’s use those odds and ends. It’s about the carbon footprint people, not just dollars down the drain and into the land fills.

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Pickling/Fermenting – You know what helps reduce food waste? Pickling and fermenting. We’ve known this for centuries, but we’re doing it a lot more now. There’s a ton of fermentation courses out there, and heaps of books on it! It’s also pretty cool to reach into the fridge and grab a jar of pickles that you made yourself. Maybe you even know the farmer that grew said pickles; even better. Check out “The Art of Fermentation“, the bible on this subject.

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Community based food events – A number of very dedicated and special people come to mind when I think about events over the past few years that build community around food. These events are gaining momentum through 2017 as we all want experiences, no matter what generation we are. Examples include:

  • Across Vancouver, networks of committed people are focusing on food justice and resilience at the neighbourhood level with the Neighbourhood Food Networks (NFNs). Each Network provides community-based food initiatives and programs. You’ll find bulk food buying clubs, gardening workshops and community kitchens. Here’s where you’ll also find that fermentation workshop!
  • At UBC Farm each year Meeru Dhalwala and Mary Mackay produce the Joy of Feeding, an event featuring home cooks from different ethnic backgrounds who share their dishes, traditions and stories. From Russia with love!
  • Greasy Spoon Super Series – Fundraiser For A Better Life Foundation –  This monthly series sees Vancouver’s top chefs create their own unique spin on diner fare. The dinners raise awareness and support food security in the DTES, all while bringing people together to eat over a reasonably priced well though- out meal.

Gut Health – From bone broth to kombucha to kefir and just good old regular yogurt, people want to feel good and will turn to food to help them more. Fermented food strike again here too as there’s massive benefits to the digestive system from consuming anything prepared in this manner, plus food waste is vastly reduced. Check out my friends and client, Home on The Range Organics and their Bone Broth Bar at 235 East Broadway for more.

sustainable seafood

Sustainable Seafood – Let’s make sure what we are eating comes from fishermen that respect the sea and ask questions, and talk to fishermen, chefs and seafood shops where we buy from. Follow Chef Ned Bell on his sustainable seafood journey and shop with seafood purveyors that get it.

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Vegetables, Veganism and Sea Veggies– Vegetarians and vegans are all around us and it’s great! We are getting better vegetable dishes and chefs and home cooks are more creative. Add some sea veggies to your plate and you’ve also added not only a cool factor, but a ton of nutrition as well. Check out vegan chesse as well, in Vancouver, Blue Heron produces amazing non-dairy cheee!.

Grains and Pulses – It was The Year of The Pulse in 2016, and kudos to all that helped get the message out and put those lentils and more back on our plate. I look in my cupboard and see many more pulse-based goods. These items deliver a reasonably priced nutrition-packed protein and are also great for those who need to be gluten free. Another bonus is that they are Canadian-grown; check out the Alberta Pulse Growers for more information and recipes.

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Herbs and Spices – Just as I was typing the word turmeric at few days ago, I looked up and saw my pal, and fellow food writer, Dan Clapson, talking turmeric on Global TV. This is a colourful and health-filled spice and I know we’ll see more of it, along with other herbs and spices that add more than just flavour. Stock up on Ras Al Hanout, Zatar, ginger, cinnamon and more. Make sure you also clear out any spices that have come of age in your cabinet as these are no longer effective from a health or flavour perspective.

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Meat – We are still eating meat, but better meat and it’s key to continue to support your local farmers who are producing meat sustainably and treating their animals right. I’m continuing my work on educating consumers on pork with the Passion For Pork project, promoting Western Canadian Pork, and urge you to ask your butcher and grocer where all your meat comes from.

Trends come and go, but the trends that last are the ones that actually make sense over the long term  and are SUSTAINABLE – there’s that magic word we really need to focus on. What needs to trend right now is understanding our food system is part of a much bigger system, influencing our entire environment and all people around us. Make some good choices in 2017, share more food with those you know and those you don’t, create a community event, cook up some new veggies, use pulses and spices and sustainalbe meat and seafood, and most importantly ask questions and more questions. Let’s push the trend towards feeding not only ourselves well, but others too, both physically and spiritually.

TRANSFORMING FOOD WASTE WITH “UGLY DUCKLING” DINNER

#NOFOODWASTED: ACCLAIMED LOCAVORE CHEF DAVID GUNAWAN AIMS TO TRANSFORM FOOD WASTE, PERCEPTIONS WITH “UGLY DUCKLING” DINNERS

Five-Course Menu Calls Attention to Sustainability Issues, “Trash Cooking” Concept by Showcasing Dishes Featuring Usually Overlooked, Often Discarded Offcuts and Outcasts

Royal Dinette Chef/Owner David Gunawan’s waste-not, want-not culinary values come into focus this fall with a duo of Ugly Duckling Dinners on Oct. 20 and Nov. 24 that will feature underutilized, often disposed scraps and offcuts.

Already one of Vancouver’s thought leaders in locally sourced and sustainably procured farm-to-table cuisine thanks to his award-winning restaurant Farmer’s Apprentice and natural wine bar Grapes & Soda, Gunawan now turns his attention to highlighting sustainability and food-waste awareness where the “ugly ducklings” of the culinary world will take centre stage on each plate.

“There’s a certain playful tone and dichotomy to the term ‘ugly duckling’,” says Gunawan, “But it speaks to the notion of transformation, and in turn, the notion of sustainability — to try and prevent waste by finding ways to use it in a more conscientious and efficient manner. We want to educate people about thoughtful food consumption and show them that they don’t need to throw these pieces away.”

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Gunawan’s Ugly Duckling Dinners take their cue from such acclaimed fellow chefs as Matt Orlando of Amass Restaurant in Copenhagen, Denmark and Dan Barber of New York’s Blue Hill restaurant, who hosted the zero-waste pop-up, “wastED”.

In similar fashion, Gunawan will transform a host of common cast-offs like stems, stalks, leaves, rinds and even coffee grounds into a delicious five-course menu designed to both inform and educate guests on the importance of making the most of what local producers, pastures and farms provide — Egg Shell-clarified Chicken Consommé, Baked Potato Skin Mousse and Coffee Ground-infused Ice Milk are just a few examples of what guests could expect.

Tickets
Royal Dinette’s Ugly Duckling Dinners take place on Tues., Oct. 20 and Tues., Nov. 24 at 6:30 p.m. Tickets are available online at www.royaldinette.ca and include a five-course menu with beverage pairings for $79 per person, plus tax and gratuity.

About David Gunawan | A celebrated champion of locavores and a staunch proponent of ecological gastronomy, Chef David Gunawan sharpened his skills at acclaimed kitchens in Chicago, Seattle, Vancouver and Belgium before opening Farmer’s Apprentice in 2013, and Grapes & Soda and Royal Dinette in 2015, each setting a new standard for sustainably sourced farm-to-table cuisine. His culinary approach is dictated by whatever fresh produce arrives at his door from local farmers each day, with Farmer’s Apprentice being named Restaurant of the Year and Best Casual Restaurant at the 2014 Vancouver Magazine Restaurant Awards as well as No. 2 on En Route magazine’s 2014 list of the Best New Restaurants in Canada.

About Royal Dinette | Located in the heart of Vancouver’s Financial District, Royal Dinette revolves around celebrated chef, David Gunawan’s signature focus on bringing together the best fresh, locally sourced ingredients for a true farm-to-table feast for the senses. With an ever-changing seasonal menu, fresh pasta, pastry and butcher stations and a bar menu offering an array of local craft beer, sparkling wine and handcrafted cocktails, Royal Dinette pairs the laid-back, informal atmosphere of a bygone diner with an elegant standard of service to bring quality, value and creativity of cuisine to a whole new audience.

905 Dunsmuir St., Vancouver B.C. V6C 2G2 | Lunch Mon. – Fri. 11 a.m. – 2 p.m. | Dinner Mon. – Sat. 5 p.m. – late | L’Apéro Happy Hour Mon. – Sat. 4:30 – 6 p.m. | 604-974-8077 | www.royaldinette.ca | Twitter @RoyalDinette | Instagram @royaldinette

Foodprint Challenge JOIN NOW

FoodPrint-LogosThe City of Vancouver has projected that we will be the world’s Greenest city by 2020.  By implementing programs and support in four high-priority areas; waste reduction, local food progams, green community events and greenhouse gas reduction, the wheels have been set in motion to acheive this goal.

That is where you come in!  We have focused our efforts on assesing how much food waste Vancouverites produce and how we can reduce that waste at home, save money and help the environment.  It’s easy!

Take our Foodprint Challenge and help us track the results for four weeks starting on October 15, 2014 and be entered to win weekly gift cards from our retail partners!  We’ll help with tips and support along the way.

Take the Foodprint Challenge NOW!

  • Canadians waste on average 172kg of food annually. That’s roughly equal to the weight of an adult black bear!
  • 51% of food waste in Canada is wasted at home.
  • The average Canadian family of four wastes $1,464 worth of food annually.
  • 29% or $27 billion worth of food is wasted annually in Canada.  That’s higher than the combined GDP of the 32 poorest countries in the world (World Bank 2009)
  • When food is wasted all the resources to grow, harvest, package, ship and prepare that food are wasted too!
  • 1.4 trillion litres of water per year is used on food crops that are wasted. That’s the same amount of water that pours over Niagra Falls after 4 days!
  • Food sent to landfill generates methane, a greenhouse gas 26X more powerful than carbon dioxide.
  • Over 30% of fruits and vegetables in North America don’t even make it onto store shelves because they’re not pretty enough for picky consumers.
  • 9 billion people will inhabit the planet by 2050, we will need to produce 60% more food to feed them!
  • 1.3 billion tonnes of food produced worldwide is never eaten.  That’s enough to feed the world’s 1 billion hungry three times over!

Join the FOODPRINT conversation and share your tips, tricks and experiences on our FB, twitter or Instagram pages using #foodprintBC 

Foodprint is generously supported by Vancouver Foundation

Thank you to VancityChoices and Left Coast Naturals for their ongoing support and support of the Foodprint pilot project.