What tools and equipment do you need if you want to reduce your food waste?

I’ve put together a simple list.

Here you go:

Just because you upcycle a few ingredients in your dishes, there is no need to create a special category on the menu labeled as ‘zero-waste dishes’. More often than not, this will backfire.

Food waste prevention in commercial kitchens can be relatively simple. To make it even easier, here are three common mistakes you should avoid:

Stop reducing your food waste and start preventing it. This one shift will change the way you think. 

We usually think that food waste, and that particularly prep waste is created in the kitchen - on our prep tables. However, most of the prep waste is actually created in the chef’s office, where the menu is written.

Yes, you read that right.

There are many ways to reduce food waste in commercial kitchens, but there is one thing that is easier than anything else:

Refresh your chefs in knife skills. This seemingly small thing will save you a lot of money.