Brooklyn Kitchen Makes Meals From Restaurant Scraps – CBS New York
NEW YORK (CBSNewYork) – Food is never wasted in a Brooklyn kitchen. After all, everything comes from leftovers.
The non-profit association closes the gap between food surplus and food insecurity.
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The kitchen crew always works hard on Manhattan’s “Made Nice”.
“We have around 700-800 customers a day,” said Chef Daniel Distefano.
Despite all this demand, there tends to be excess food left at the end of the night that no one bought: usually around 10 pounds.
“Our aim is to cook in small quantities as often as possible. We do this so that we have the least amount of food left, ”said Distefano.
Instead of throwing it away, the food is donated to the non-profit “Rethink Food NYC” and used in the kitchen for others to eat. Nearly 10,000 groceries a month go straight to the city’s underserved communities and are distributed in places like soup kitchens.
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“There’s enough food for anyone and everyone in New York to go to bed,” said Matt Jozwiak, founder of Rethink Food NYC.
The Brooklyn organization has only been up and running for five months, but is already picking up leftover food from more than a dozen businesses and restaurants in the area. The founder promises that the food has never left the kitchen and is never returned by customers.
“It’s all about excess. Disc waste can never be collected, ”said Jozwiak.
Since they never really know what they’re going to get, the Rethink kitchen staff have to keep getting creative while trying to cook something healthy.
“Often everything revolves around feeding calories, and here we focus on not only feeding them but also giving them nourishment,” said Felix Martinez, Sous Chef at Rethink Kitchen.
Even the seeds are used for something.
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Rethink NYC has many chefs rethinking their kitchens.