Earth Month 2022: Striving for Zero Waste

Sustainability Series Post 1_Gills

Did you know that 400 truckloads of sack onions cross the U.S. every day – and one-third of their cargo is waste? Gill’s Onions is doing something about it! They’re the first in our Earth Month series, that highlights the partners who share Markon’s commitment to people and the planet.

Gill’s produces cleaned and prepped onions for our Ready-Set-Serve line of products. By removing the outer layers of the onion that we don’t usually cook with, they not only cut labor and waste in the kitchen for operators but reduce the amount of waste trucked around the country.

And then Gills takes it one – huge – step further by taking those peels and turning them into energy! The company has developed an on-premises anaerobic digestor that converts 100% of its onion waste into ultra-clean, virtually emissions-free electricity to help power their processing facility. The remaining pulp is sold as high value cattle feed.

Gill’s has been focused on sustainability since before it was popular. “The point of striving for zero waste is that you never fully achieve it – as our knowledge grows and the environment changes, we can always find ways to do more,” said Head of Marketing Megan Jacobsen. “Markon holds us to a different standard when it comes to sustainability and especially food safety – and that is the biggest compliment I can give to its members.”

Visit Gill’s Onions to find out more.

Markon premium produce is available exclusively from these distributors:

Gordon Food Service Gordon Food Service – Canada Shamrock Foods Company Nicholas and Company Ben E. Keith Foods

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.