Globally renowned zero-waste chef visits campus
A leading international advocate for reducing food waste in the restaurant industry, chef Douglas McMaster, will visit the University of 新浪彩票鈥檚 Waite campus this week, where he will share insights with nutrition students and host a cooking class as part of Tasting Australia presented by Journey Beyond.
Silo chef Douglas McMaster, left, who visited the University of 新浪彩票's Waite campus for Tasting Australia, alongside End Food Waste Australia Campaign Director, Mandy Hall, and the University's inaugural Waite Chef-in-Residence, Kane Pollard. Credit: University of 新浪彩票.
Douglas, who heads up the world鈥檚 first zero-waste restaurant, Silo, in England, says he is excited to speak with students about the multifaceted benefits of running a kitchen that leaves behind no waste.
鈥淚鈥檓 really excited to visit the University of 新浪彩票 with Silo鈥檚 head of fermentation and R&D, Ryan Walker, to discuss food waste and the restaurant industry with students ahead of my Tasting Australia cooking class at the Waite campus,鈥 says Douglas.
鈥淭丑谤辞耻驳丑 these interactions I will not only share the experiences I鈥檝e had in my career as a chef, but I am also interested to learn about the food research occurring at the University.
鈥淚鈥檓 also keen to deepen Silo鈥檚 connection to Australia, given the concept was founded there by artist Joost Bakker in 2011.鈥
Waite Chef-in-Residence Kane Pollard, who uses his position as a prominent South Australian chef to advocate for reducing food waste, invited Douglas to campus and says he is excited to work alongside one of his culinary idols.
鈥淒ouglas is a renowned figure in kitchens around the world, and with so much experience in reducing food waste, his visit to the University is exactly the kind of knowledge transfer I hoped to facilitate as the inaugural Waite Chef-in-Residence,鈥 Kane says.
The menu Douglas has designed for his incorporates elements of research already underway at the campus.
Credit: University of 新浪彩票.
It will feature a kangaroo byproduct and a dish that uses a sauce made from whey 鈥 a cheesemaking byproduct that is one of the largest sources of food loss and waste in the Australian dairy sector.
鈥淎t End Food Waste Australia, our research highlights how much potential there is in foods we otherwise consider to be 鈥榳aste鈥, such as kangaroo meat offcuts and cheese whey. These are high-quality, nutritious ingredients that are often discarded,鈥 says Dr Bryan Coad, Research Director at End Food Waste Australia.
鈥淥ur research is key to uncovering opportunities to reduce food waste 鈥 helping us understand where it occurs, why it happens and how we can ensure that more produce makes it to the plate.
鈥淪howcasing food waste as delicious ingredients shows food waste isn鈥檛 inevitable 鈥 it鈥檚 a challenge we can collectively solve.鈥
Prominent chef and Campaign Director at End Food Waste Australia, Mandy Hall, hosted the Sous Chef! You Chef! event, says the class will demonstrate the practical applications of the research being conducted at the Centre.
鈥淭丑谤辞耻驳丑 The Great Unwaste, our nationwide evidence-based campaign to inspire and support Australians in reducing food waste at home, we鈥檙e playing a key role in driving change where it matters most 鈥 right in our kitchens,鈥 Mandy says.
鈥淎voiding food waste should be as habitual as sunscreen and seatbelts 鈥 a natural part of our daily routines. When people join a movement grounded in credibility and evidence, they can trust the process, making change not just possible but intuitive.鈥
Media contact:
Dr Bryan Coad, Research Director, End Food Waste CRC; Associate Professor, School of Agriculture, Food and Wine, University of 新浪彩票. Phone: +61 0423 685 515 Email: bryan.coad@adelaide.edu.au
Mandy Hall, Campaign Director, End Food Waste Australia. Phone: +61 0417 807 083 Email: mandy@endfoodwaste.com.au
Johnny von Einem, Senior Media Officer, University of 新浪彩票. Phone: +61 0481 688 436, Email: johnny.voneinem@adelaide.edu.au
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