More Taste, Less Waste Campaign Showcases How the Power of the Quaker Oat Can Transform Potentially Wasted Food into Nutritious, Delicious Recipes
An astonishing 130 billion pounds of food—mostly nutritious foods like fruits, vegetables, dairy and grains—is wasted each year. That’s why The Quaker Oats Company, a subsidiary of PepsiCo, is partnering with the James Beard Foundation (JBF) and Chef Marco Canora to launch “More Taste, Less Waste” which inspires people to re-think the value of food, and in particular, the role that oats can play in transforming foods that would otherwise be thrown away into nutritious, delicious dishes.
“One of Quaker’s founding principles is that life’s circumstances should never be a barrier to good nutrition. We have spent 140 years finding new ways of helping people benefit from the nutrition power of the oat, and we are taking that to a new level with this campaign,” said Jessica Spaulding, senior marketing director for Quaker Foods North America.
“The fact that oats can serve as a simple, wholesome ingredient in helping to reduce food waste is a testament to their sustained relevance for more than a century,” added Spaulding.
The Culinary Connection
Quaker teamed up with the James Beard Foundation for this initiative because of the organization’s culinary approach to helping transform the way people eat. In particular, JBF’s Impact Programs have taken on food waste reduction as a key issue since launching in 2016 and saw the opportunity to work with a national nutrition brand like Quaker as a way to advance the conversation and bring this important topic to a larger constituency across the US.
“The chefs supporting our JBF Impact Programs have taken on the issue of food waste because it is inherent in a chef’s DNA to minimize waste in their restaurants,” said Kris Moon, Vice President of the James Beard Foundation.
“They are not only advocates for promoting a more sustainable food system. They have the knowledge and creativity around shopping, storing, and full utilization of food that allows them to turn seemingly ordinary foods into extraordinary dishes which we hope will inspire consumers across the country,” added Moon.
One of the most visible chefs championing this movement is Chef Marco Canora, the winner of the 2017 James Beard Foundation Award for “Best Chef: New York City.” He has put his expertise to work for “More Taste, Less Waste” with three oat-based recipes that rescue foods in a unique way: Beet “RisOATo,” Oat and Apple Pancakes and Savory Oat Granola with Tomato Raisins.
“As a chef, I am very passionate about inspiring people to eat better, live healthier and still find enjoyment in their food through cooking. At a very young age, the concept of not wasting food was instilled in me by my mother and it’s something that has been at the center of my career, which is why I’m excited to be working with Quaker on this impactful campaign. Together, we are working to show people simple, every day steps they can take to reduce the food they waste while discovering creative new eating experiences in the process,” said Chef Marco Canora.
