Marcus Samuelsson "Cooks Like His Grandmother" to Reduce Food Waste

From the National Restaurant Association:

Back-of-House tips for reducing restaurant kitchen food waste.
Often called pre-consumer waste, it is usually easier to manage than FOH food waste.


  • Inventorying food and tracking waste
    Adjusting food ordering accordingly
  • Using the whole protein (e.g.,"nose-to-tail" cooking, broccoli stems and leaves in soups)
  • Continually training staff to not waste food
Jay Sheridan