Maureen Pisanick, President and Chief Nutrition Officer at Pisanick Partners, is a powerful champion in the Farm to School movement, now she is helping schools save money by reducing food waste.
What is Pisanick Partners?
Pisanick partners is a consulting group of dietitians, chefs, and foodies. Our goal is to create healthy food that people are excited to eat. We work with K-12 schools, early childhood centers, Feeding America partners and food relief agencies. We know it’s not nutrition unless it’s consumed.
What does food waste mean to you?
Good food inherently reduces waste. It all starts with creating a menu and making a shopping list. We train staff to put away their egos and listen to the needs of their clients. Just because they think children will like a dish doesn’t mean they do. One example from my time as a food service director was the introduction of a “Pho Ramen Bar.” We thought kids would love it, but there was little interest, so we had to scrap the idea and try something else.
How can cooks reduce food waste?
First, engage with your eaters. Let them help you plan the menu. Second, analyze your trash. When you inspect your trash, you learn what people don’t like. We train cooks to use batch cooking to make what they need when they need it! No one wants a soggy grilled cheese, so proper planning is key to reducing waste and saving money.
What makes this cookbook special?
During the pandemic, the Farm to School movement became more important! We wanted less processed, less packaged, more nutritious food delivered to our clientele. The cookbook became a way to engage with our clientele. The fourth edition features upcycled recipes which show cooks how to turn leftover produce into soups and other dishes.
What’s going on in 2023?
We’ll hold virtual conversations each month to talk about hot button issues with our clientele and we’ll continue to perfect our cookbook by allowing our clients to submit their innovative dishes for the 2024 edition.
Egg Roll in a Bowl
By: Pisanick Partners
Ingredients:
6 eggs
1 1/2 tablespoon sesame oil
1/3 cup diced onion
1 1/2 teaspoon minced ginger root*
1 (14 ounce) bag coleslaw mix
1 tablespoon hoisin sauce
1/4 cup soy sauce
2 scallions, diced
*Could substitute 1/4 teaspoon ground ginger for fresh ginger.
Directions:
Whisk eggs in bowl. In a large skillet, sprayed with non-stick spray and heated to medium-high, scramble. Remove eggs from pan and set aside.
To the skillet add sesame oil, white onion, and ginger. Cook until onion is tender.
Add slaw mix and hoisin sauce and cook for about 5-7 minutes, or until cabbage is wilted.
Add in scrambled eggs and soy sauce.
Remove from heat and garnish with chopped scallions.
Pisanick Tip: This recipe can utilize leftover scrambled eggs, or another protein such as chicken or ground pork could be substituted for egg.