Mi Michel Lean Green Star Matthew F. Matthew Cammer Permanently | Sustainability | Sustainability Magazine

To mark International Food Loss Awareness Day September 29 Sustainability Interview with Matthew Cammerer, CEO of Harbor House in California, who won the Mi Michael Lean Green Star award for sustainable nutrition.

It is assigned by the United Nations internationally 30% Mankind as “Lack of adequate food throughout the year”. But too much food is wasted every day –

  • 17% Every year, the world’s food production is wasted
  • Lost and wasted food in the global food system holds the bill 38% General energy use

Of Mi Michel Lean Green Star Put sustainable practices in place, such as working with sustainable manufacturers, reducing plastic use and eliminating food waste.

Here, Cammer discusses sustainability by finding his Michelin stars and discovering food waste first.

Hello Matthew! Tell us about your career – where did you start?

I started my career at a local breakfast cafe in New Jersey. I was quickly drawn to the restaurant work environment, including the type and style of work of the people who were employed there. Fast, fun and constantly changing. This brought me to a school of cooking in Rhode Island. Over the next 5 years, I worked in Boston, Australia, Hong Kong, Japan, and Belgium, then moved to San Francisco, and finally to Elk in the north.

How do you understand the impact of the food industry on the environment?

“In a restaurant, it’s very easy to know what’s going on. Plastic, food waste, imported energy. All we need to do is ask ourselves, “How?” Or “Why?” When we begin to ask these questions where our food comes from, how it grows, how it is packaged, we end up with the next question – why do I serve this? ”

What is your approach to sustainability?

“We focus on where our ingredients come from and the waste in our preparation. We have restricted imports, removed plastic wrap, washed gray waters from ice baths and gardens to water our gardens, grow as much food as possible, raise our own animals, fish and show more sustainable marine species. Boats are caught during the day using sticks and wheels, and limit the production of small amounts of grass-fed meat. Our plates and ceramics are made locally. One of the 12-14 courses is meat, mostly vegetables and seafood. We start each day empty-handed and accurately digest our coverage to minimize and limit any food waste.

2 Michelin Stars (1 in 1 star in 2019) and you are the recipient of the new Green Star – what does this mean for you?

The most important thing for me is to focus on sustainability. As fsf we continue to receive high praise but we often swing in the direction of “luxury” elements because this seems to be the case. These ingredients come from all over the world. I am honored to have shown that we can have a restaurant of this standard and standard of food when using local, humble products rather than caviar and containers. I hope we inspire each other and we begin to move away from our production. ”

Tell us about your sustainable business strategy and evolution.

We always wanted to serve products from this area. In the meantime, since we are in a remote area, it is much harder than picking up the phone or writing an email to bring something from the whole country or the world. It takes a long time to reach out to the manufacturers who can help us achieve this. As we get to know more and more people, our productivity continues throughout the year. We are just getting started and I look forward to meeting with a different manufacturer that can help us to the next level.

Why should other chefs take sustainability seriously?

We have a great responsibility as a cook because of what and how we cook and follow. The items we see in the grocery store are driven by consumer demand. In my opinion, consumer demand is the result of what people experience or enjoy in restaurants. In our day, television and social media play a major role in our lives. The more we understand about sustainability, the more effective we can be. As fsf, if we show interest and enjoyment of local food and have a more sustainable approach, we will begin to see change. What we do helps educate people. ”

What other desires do you have in the world of cooking?

To find out what it means to work in a restaurant, sustainability goes far beyond producing food products. I want to see restaurants as a career path for everyone. Better wages, vacation time and reduced hours. We will continue to shape our industry so that we can continue to do business in line with other professions.

What did you learn about the epidemic about yourself, industry and food?

“For the first time, I started to slow down, reflect, and think about what it means to work at Harbor. It has moved us to where we are today. ”

What is your favorite sustainable recipe?

Our abalone course. Abalon served with kebabs, local rice, seaweed under the restaurant, and brew soup from the member’s office. It is a product that is naturally cultivated using all parts. The escorts are all local elements. The motivating part here is that these were sent to us from Monterrey Bay, which meant packing because we tend to avoid styrofoam at all costs. Monterey Bay Abalone decided to accept my request to replace the styrofoam with a comparator. They agreed that it was the right thing to do, even though it was more expensive. Consumers and manufacturers need to know that it costs more to move to a more sustainable world. But it is well worth the money. It is an investment in the future security of our planet.


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