Quaker Foods in partnership to fight food waste

by Josh Sosland
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CHICAGO — The Quaker Oats Co., in partnership with the James Beard Foundation (J.B.F.), has launched a food-waste reduction initiative. Dubbed “More Taste, Less Waste,” the program seeks to encourage people to think about the value of food and the role oats could play in changing food that otherwise would be thrown away into foods that are both healthful and tasty.

“We have spent 140 years finding new ways of helping people benefit from the nutrition power of the oat, and we are taking that to a new level with this campaign,” said Jessica Spaulding, senior marketing director for Quaker Foods North America. “The fact that oats can serve as a simple, wholesome ingredient in helping to reduce food waste is a testament to their sustained relevance for more than a century.”

Quaker said it was drawn to the James Beard Foundation for the initiative because of J.B.F.’s culinary approach toward helping change how people eat.

Oat and Apple Cakes recipe created by Chef Marco Canora using Quaker Oats for More Taste, Less Waste campaign
Oat and Apple Cakes recipe created by Chef Marco Canora using Quaker Oats for More Taste, Less Waste campaign
 

“In particular, J.B.F.’s Impact Programs have taken on food waste reduction as a key issue since launching in 2016 and saw the opportunity to work with a national nutrition brand like Quaker as a way to advance the conversation and bring this important topic to a larger constituency across America,” Quaker said.

“The chefs supporting our J.B.F. Impact Programs have taken on the issue of food waste because it is inherent in a chef’s DNA to minimize waste in their restaurants,” said Kris Moon, vice-president of the James Beard Foundation. “They are not only advocates for promoting a more sustainable food system. They have the knowledge and creativity around shopping, storing and full utilization of food that allows them to turn seemingly ordinary foods into extraordinary dishes, which we hope will inspire consumers across the country.”

More than 130 billion lbs of food, including products such as fruits, vegetables, dairy products and grains, are wasted each year. Chef Marco Canora, winner of the 2017 James Beard Foundation Award for “Best Chef: New York City,” is partnering on More Taste, Less Waste. He has created three oat-based recipes that rescue foods in a unique way: beet “risOATo,” oat and apple pancakes and savory oat granola with tomato raisins.

Granola Heirloom and Raisin Tomatoes recipe created by Chef Marco Canora using Quaker Oats for More Taste, Less Waste campaign
Granola Heirloom and Raisin Tomatoes recipe created by Chef Marco Canora using Quaker Oats for More Taste, Less Waste campaign
 

“At a very young age, the concept of not wasting food was instilled in me by my mother, and it’s something that has been at the center of my career, which is why I’m excited to be working with Quaker on this impactful campaign,” Mr. Canora said. “Together, we are working to show people simple, everyday steps they can take to reduce the food they waste while discovering creative new eating experiences in the process.”

In collaboration with Quaker, the James Beard Foundation conducted a national contest challenging its network of culinary professionals to create recipes using Quaker Oats as a nutritious foundation for recovered foods.

Recipes selected by Quaker and the James Beard Foundation are now featured on the foundation’s web site, offering consumers the opportunity to vote for their favorite for the chance to win a trip for two to New York City for the James Beard Foundation’s annual gala. The winning chef will receive a $5,000 donation from Quaker to the non-profit food charity of their choice.
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