{"id":5543,"date":"2019-11-25T11:20:17","date_gmt":"2019-11-25T19:20:17","guid":{"rendered":"http:\/\/blogs.pechanga.com\/newsroom\/?p=5543"},"modified":"2019-11-25T11:20:17","modified_gmt":"2019-11-25T19:20:17","slug":"tips-on-how-to-keep-your-holiday-feasts-out-of-the-landfill","status":"publish","type":"post","link":"https:\/\/blogs.pechanga.com\/newsroom\/tips-on-how-to-keep-your-holiday-feasts-out-of-the-landfill\/","title":{"rendered":"Tips On How To Keep Your Holiday Feasts Out Of The Landfill"},"content":{"rendered":"
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Ever wonder what happens to the tons of food waste generated by the mega buffets at your favorite casino resort? The buffet at the Pechanga Resort Casino generates more than four tons a week. In just one day, they\u2019re left with skins from more than 600 avocados, trimmings from 350 heads of lettuce, eight pounds of eggshells from 800 eggs and shells from 3,000 lobsters \u2014 and none of it ends up in the landfill.<\/p>\n
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Food waste to be recycled at Pechanga (Pechanga Resort Casino)<\/figcaption><\/figure>\n

\u201cAll the food waste goes into special bins that are stationed in each of our prep kitchens at Pechanga,\u201d Ciara Green, media and public relations director tells L.A. Weekly<\/em>. \u201cThe bins get emptied regularly into a food waste compactor. Then once a week, the collection truck from CR&R Waste and Recycling Services comes by and hauls the contents away.\u201d<\/p>\n

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The waste goes to a nearby anaerobic digestion facility in Perris. The food goes into the digester, spins around via giant turbines, and gets separated into biogas and biosolids. They use the biogas to fuel their refuse trucks, while the biosolids are dried and then sold as rich, dense fertilizer for gardeners and farmers available at select Southern California Home Depots and other outlets. \u00a0Some of the compost also makes its way to the Pechanga vegetable and herb gardens on the reservation.<\/p>\n

Green says that nearly 100,000 pounds of meat bones and meat fat trimmings and about 40,000 gallons of used cooking oil are recycled each year. The materials are turned over to another recycler that turns them over to make biofuel and animal feed.<\/p>\n

When food waste goes to the landfill, it breaks down and emits methane. For every ton of methane eliminated, it\u2019s equal to capturing 30 tons of carbon emissions and only costs the resort $35 more per pickup to recycle food waste items than it is to send them directly to the landfill.<\/p>\n

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Chef Krystle Schenk (Pechanga Resort Casino)<\/figcaption><\/figure>\n

\u201cWe\u2019ve been active in food recycling for the last 10 years and there are a lot of ways to keep the waste down at home,\u201d buffet chef Krystle Schenk tells L.A. Weekly<\/em>.<\/p>\n

So what lessons are there for families cooking Thanksgiving spreads this week?<\/p>\n

\u201cA good way to tackle it right from the beginning is source reduction and monitoring how much you\u2019re buying,\u201d says Schenk. \u201cWhen you go to the store ask yourself if you really need 10 bananas or if you can get away with six. It\u2019s better to purchase less right from the beginning. We need to be a little more responsible with our purchases. Bring your own produce bags. If you\u2019re getting a great deal on broccoli or meat, freeze it in your reusable storage containers. You can prolong its life without letting it go to waste.\u00a0 If you\u2019re buying one big package instead of four small packages, you\u2019re reducing the plastic that\u2019s going into the landfills. Wash and reuse your freezer bags.\u201d<\/p>\n

Storing produce properly will help preserve shelf life. Schenk says there are certain things you don\u2019t want to store together.<\/p>\n

\u201cDifferent foods emit different gasses and will go bad faster if you store them together,\u201d she warns. \u201cOnions and apples are notorious for that.\u00a0 You don\u2019t want to store other produce with these two because they emit natural biogases that aid in ripening. Storing them separately will prolong their \u00a0and the life of other produce as well.\u201d<\/p>\n

Other tips from chef Schenk include:<\/p>\n

When buying fresh herbs, keep the stems moist in a wet paper towel. Use soft herb stems, don\u2019t throw them out. Use tougher stems for your stock. Even if it\u2019s brown, the flavor is still in the stem and works in your broth. Save the greens from carrots, beets, fennel, and other root vegetables for the stockpot and don\u2019t throw out those Swiss chard ribs! Saute them with the leaves. Use the beet greens in soups and salads.<\/p>\n

Take use-by dates with a grain of salt. Most of these products can last a week or more than that date depending on what it is especially eggs. To check eggs for yourself, put them in water and see if they float. If it does, the air pockets have taken over and it\u2019s past its prime. If it sinks and stays on the bottom, the proteins are still dense and it\u2019s good and safe. Use your senses before throwing food out.<\/p>\n

And speaking of eggs saves the shells to start seedlings for your garden. Plant the seeds in the hollowed-out eggs and drop them into the soil at the proper time of the season and the natural containers will decompose all on their own and you don\u2019t need to buy any plastic pots. Or rinse them, crush them and sprinkle throughout the garden for natural snail protection and as fertilizer.<\/p>\n

Turn potato peels and carrot shavings into the top part of the soil in your garden.\u00a0 Whether it\u2019s for flowers or vegetables, it turns into compost and feeds your plants. Mix them loosely into the top layer and the sun will break it down, worms get in there and all the natural processes take place. The smaller it is, the faster it breaks down.<\/p>\n

Throw all the turkey bones and carcass, unused leftover herbs, onion, carrot, and celery remnants into a pot with water for a flavorful and freezable stock, and see how empty the black trash can be.<\/p>\n

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\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Food Waste Truck at Pechanga<\/figcaption><\/figure>\n<\/section>\n<\/article>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/article>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/article>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ever wonder what happens to the tons of food waste generated by the mega buffets at your favorite casino resort? The buffet at the Pechanga Resort Casino generates more than four tons a week. In just one day, they\u2019re left with skins from more than 600 avocados, trimmings from 350 heads of lettuce, eight pounds […]<\/p>\n","protected":false},"author":4,"featured_media":5544,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[776,775],"tags":[1146,2667,2666,1800],"class_list":["post-5543","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-in-the-news","tag-pechanga-buffet","tag-pechanga-buffet-chef","tag-pechanga-food-waste","tag-pechanga-resort-casino"],"yoast_head":"\nTips On How To Keep Your Holiday Feasts Out Of The Landfill - Newsroom<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.pechanga.com\/newsroom\/tips-on-how-to-keep-your-holiday-feasts-out-of-the-landfill\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tips On How To Keep Your Holiday Feasts Out Of The Landfill - Newsroom\" \/>\n<meta property=\"og:description\" content=\"Ever wonder what happens to the tons of food waste generated by the mega buffets at your favorite casino resort? 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