By Michelle Warner
The third part of our ReThink Waste (RTW) series focuses on how Drexel University’s Culinology Program continues to RTW.
Drexel continues to RTW by using by-products and diverting food waste from landfills. When there is a surplus of food, it can be difficult to utilize the surplus in creative ways. That is exactly what Drexel did. A homeless shelter with a surplus of food reached out to Drexel to come up with unique ways to use produce that would otherwise go bad and end up in the landfill.
Another way Drexel continues to RTW is by creating unique ingredients using by-products. What to do with produce peels? Drexel has an answer for that. Drexel held a competition where students were to brainstorm ways in which to use produce peels in a number of dishes from carrot cake to chili. As noted on their website, Drexel Food Lab students competed to create winning dishes using a new dried vegetable blend to combat food waste.
Divert, Divert, Divert. Drexel has also worked to divert misshapen, bruised, and overly ripe from landfills. This not only has had an environmental impact, but a social and an economical impact.
I think we can definitely learn a lesson from Drexel’s engaging, unique approach to food waste. Not only is Drexel University focused on the environmental issues surrounding food waste but the social and economical issues. Keep up the good work Drexel and continue to RTW!