BlueCart’s Zero Waste Kitchen effort is about sharing sustainability practices with our community and the world. BlueCart is facilitating this conversation by placing chefs and industry partners in the spotlight to share their best food waste and sustainability insights in an effort to move into a greener future.

Zero Waste Kitchen

BlueCart's Sustainability Initiative

The Sustainability Score represents an aggregate performance of composting, having a food recovery program, minimizing the carbon footprint, and designing and implementing new food waste mitigation strategies. BlueCart recently discovered that chefs that operate with Just-in-Time ordering experience leaner inventories, and thus, waste less food. In addition, using BlueCart’s platform reduces the carbon footprint by eliminating paper from thousands of transactions. Our partners, our chefs, BlueCart, and now you, are helping promote a more sustainable environment within the restaurant and hospitality industry.

Tanya Holland's Timeline

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Tanya Holland's Introduction Interview

Let’s give Chef Tanya a warm welcome to The Zero Waste Kitchen as she delights us with her inspirational culinary background.

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Tanya's Welcome Week Stats

Peek into Tanya’s kitchen to track her back-of-house efficiency and carbon footprint!

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Tanya Holland on Team & Culture

Chef Tanya has contributed so much to the culinary fabric of the Bay Area; her impact is felt both in the industrial neighborhood where she created a destination dining space as well as beyond the borders of Oakland. She how she impacts her community and team.

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Week 2: Kitchen Stats

Peek into Tanya’s kitchen to track her back-of-house efficiency and carbon footprint!

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Food Recovery and Composting

By now, eating locally and sourcing sustainably is baked into almost all menus in the Bay Area, but Chef Tanya takes the process to new heights.

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Week 3: Kitchen Stats

Scores are fluctuating! Peek into Tanya’s kitchen to track her back-of-house efficiency and carbon footprint!

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Tanya Holland on Product & Sourcing

With a whopping 19 suppliers on BlueCart, Tanya has really embraced the Zero Waste Kitchen project. Chef Tanya, like many other restaurant operators, likes to speak directly to her suppliers and maintain her personal relationships. Read more about her here!

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Week 4: Kitchen Stats

Numbers are rising! Get familiar with @BrownSugarKitch’s back-of-house efficiency and carbon footprint stats!

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Technology in the Restaurant

Prior to BlueCart, e-mailing and phone calls were the preferred method to order from suppliers. In addition, spreadsheets were imperative to staying on top of orders and an updated list of product vendors. Now, Tanya has found ONE great back-of-house tool that gives her process balance.

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Week 5: Kitchen Stats

Numbers are rising! Get familiar with @BrownSugarKitch’s back-of-house efficiency and carbon footprint stats!

Tim Ma's Timeline

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Tim Ma's Introduction Interview

Let’s give Chef Tim a warm welcome to The Zero Waste Kitchen as he invites us into his culinary background and practice.

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Tim's Welcome Week Stats

Peek into Tim’s kitchen to track his back-of-house efficiency and carbon footprint!

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Tim Ma on Team & Culture

In the middle of all his kitchen chaos, Chef Tim still can create a zen-like environment. His leadership and positive culture allows for him to pick and choose his dream team. Check out how!

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Week 2: Kitchen Stats

Peek into Tim’s kitchen to track his back-of-house efficiency and carbon footprint!

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Food Recovery and Composting

Chef Tim emphasizes the use of local, sustainable, and organic food, which is prevalent throughout his menu. Sourcing meat and produce from farms and other places he trusts is critical to his belief in the local sourcing and farm to table movements.

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Week 3: Kitchen Stats

Scores are fluctuating! Peek into Tanya’s kitchen to track her back-of-house efficiency and carbon footprint!

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Product Sourcing & Supplier Interview

Chef Tim emphasizes the use of local, sustainable, and organic food, which is prevalent throughout his menu. Sourcing meat and produce from farms and other places he trusts is critical to his belief in the local sourcing and farm to table movements.

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Week 4: Kitchen Stats

Numbers are rising! Get familiar with @Kyirisan’s back-of-house efficiency and carbon footprint stats!

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Technology in the Restaurant

Utilizing technology at Kyrisan is all about efficiency. Take a look at what Tim Ma values when it comes to utilizing technology in the restaurant.

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Week 5: Kitchen Stats

Numbers are rising! Get familiar with @Kyirisan’s back-of-house efficiency and carbon footprint stats!

Jehangir Mehta's Timeline

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Jehangir Mehta's Introduction Interview

Let’s give Chef Jehangir a warm welcome to The Zero Waste Kitchen as he introduces us into his culinary background and practice.

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Jehangir Welcome Week Stats

Peek into Jehangir’s kitchen to track his back-of-house efficiency and carbon footprint!

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Jehangir Mehta on Team & Culture

Chef Jehangir is both extremely relaxed and undoubtedly particular (especially when it comes to sustainable practices), which sets a certain kitchen culture and tone attracting a staff with matching priorities. See how he revolves his team and culture around his kitchen.

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Week 2: Kitchen Stats

Peek into Jehangir’s kitchen to track his back-of-house efficiency and carbon footprint!

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Food Recovery and Composting

Food recovery and reducing waste is second nature for Chef Jehangir. As far as his process in the back-of-the-house goes, he relies on his beliefs and his perspective on life to do most of the heavy lifting.

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Week 3: Kitchen Stats

Scores are rising! Peek into Jehangir’s kitchen to track her back-of-house efficiency and carbon footprint!

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Product Sourcing & Supplier Interview

By commingling global flavors with his background and training, Chef Mehta has created a menu with unexpected yet delicious results. Let’s see how his suppliers have helped take his menu to great heights.

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Week 4: Kitchen Stats

Numbers are rising! Get familiar with Graffiti Earth’s back-of-house efficiency and carbon footprint stats!

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Technology in the Restaurant

Prior to using the BlueCart platform, Chef Mehta would call in or text his orders. If a specific product or additional information on purchasing a rare ingredient was needed, he would call directly. See how his order process has changed now!

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Week 5: Kitchen Stats

Numbers are rising! Get familiar with Graffiti Earth’s back-of-house efficiency and carbon footprint stats!

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Time Management and Productivity

Running a restaurant is a juggling act. “You need to be a marketer, chef, advisor and a motivator”, says Chef Mehta. Read his blog to find out how he copes with multiple roles so efficiently.

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Week 6: Kitchen Stats

Numbers are rising! Get familiar with Graffiti Earth’s back-of-house efficiency and carbon footprint stats!

About the Zero Waste Kitchen

An estimated 70 billion pounds of food is wasted a year. Most food waste initiatives address the food waste problem after it has happened, but there are few initiatives that prevent food waste from happening. BlueCart is the first technology that does just that. By using BlueCart’s application, restaurant users have noticed a 52% in reduction of food waste due to incredible order accuracy. Join us each week to follow our chef's progress to becoming food waste leaders.

We have found 3 chefs in 3 cities: San Francisco, Washington D.C., and New York who are super serious about food waste. Zero Waste Kitchen is our live case study which highlights not only the statistics an average BlueCart user would see on the application, but also tracks the chefs food waste and their carbon footprint! So if you’re someone that’s passionate about food waste, you’ll want to follow us!