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Sitting Down with Chef Allison Trinkle for Chef Appreciation Week

In honor of Chef Appreciation Week, we will be honoring some of our favorite food waste warriors, our chefs. Since Stop Food Waste Day's inception, chefs have been the backbone of our movement, and their voice and skill have helped elevate our cause. We thank you this week and every week for making withstanding change in our food system. And as many of you know, you will never meet a chef that wants to waste food. Follow along on our account all week for highlights and thoughts from some of our favorite Food Waste Warriors.

The next chef we are honoring is Chef Allison Trinkle. Chef Allison is the VP of Culinary Development & Supplier Diversity at Chartwells Higher Education Dining Services. Check out our interview below!

Chef Allison Trinkle, VP of Culinary Development & Supplier Diversity at Chartwells Higher Education Dining Services

What inspired you to become a chef?

My love of food and seeing people smile when they eat something delicious you made for them.

What is your all-time favorite meal, and why?

Something very simple chicken vegetable soup, utilizing a local fresh chicken and seasonal vegetables, it is very comforting to me.

Why does reducing food waste matter to you?

Reducing the amount of food that ends up in landfills matters and I try to be a good steward to the planet and financially responsible for our guests.

What are your favorite tips/tricks to reduce food waste?

Sunday dinner at my home is “must-go” night. My wife and I make a delicious meal together utilizing items found in the fridge from the previous week or items that need to go.

If you could give your past self advice, what would you say?

Slow down and enjoy the ride.