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PSA: I just read that a huge chunk of restaurant food waste happens before the plate even leaves the kitchen
Found this report from a food sustainability group saying like 40% of waste in our industry is from prep trim and spoilage, not customer leftovers. Honestly, that number from their study last month really made me look at my own mise en place differently. Do you think focusing more on root-to-stem or nose-to-tail prep is a realistic fix for most kitchens, or is the cost in labor and training too high?
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margaretm231mo ago
Disagree about labor costs being the main blocker. That initial time investment pays off when you stop buying as much produce overall. The real problem is most kitchens just aren't taught how to use scraps creatively.
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patricia3171mo ago
That "mise en place" line got me. My buddy who runs a small bistro tried a "root to stem" special for a week. He said the labor cost was brutal and they ended up tossing more because the prep took so long.
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