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