Production Waste

A large share of food waste is generated in the kitchen. The following measures can help reduce waste during food preparation.

• Train staff in efficient peeling and cutting: Too much is often trimmed off meat cuts and whole vegetables during preparation. Regularly train your staff to minimise unnecessary trimming and make the best use of ingredients.

• Display visual instructions: Posters and other visual guides at workstations can demonstrate how to trim, peel and cut different foods efficiently.

• Serve fruit unpeeled where appropriate, for example apples and pears.

• Use ingredients in their entirety: Make the most of every part of a product. For example, use the whole bunch of basil when making pesto rather than just the leaves.

• Reuse leftovers: Vegetable and meat trimmings can be used to prepare stocks, while leftover bread can be repurposed in other dishes.

• Avoid uneaten side dishes: Eliminate accompaniments that are rarely eaten and typically end up in the bin.

• Use creative plating to avoid unnecessary garnishes, such as bulky decorations made from curly lettuce leaves.

• Limit the variety of ingredients: Use the same ingredients in several dishes to improve stock turnover.

• Standardise recipes: In large-scale kitchens, recipes should be standardised and managed using a computer-based system to prevent errors and simplify processes.

• Check and maintain kitchen equipment:

  • Calibrate ovens and cooking equipment to prevent overcooking.

  • Keep knives sharp to minimise unnecessary waste.

• Maintain food safety: Good hygiene practices reduce cross-contamination and minimise the need to discard food.

• Raise staff awareness and provide regular training: Posters and signs can remind teams to prevent waste. Increasing awareness of the costs associated with food waste can help reduce the actual amount of waste generated.