In my years coaching chefs on how to prevent food waste, again and again I see three food items being wasted when they should have been repurposed.
A lot of chefs just aren’t sure what to do with them.
The big three are vegetable trim (broccoli stems, cauliflower cores, carrot peels, onions skins, etc.), fruits (whole and trim), and starches (rice, beans, potatoes, grains). It’s probably not a coincidence that none of these are high-priced proteins, which can sometimes be the only focus of a kitchen’s food waste prevention effort.
Repurposing is key to cutting the costs, labor, and unnecessary inventory caused by food waste. Here’s how to tackle the big three by putting them to use instead of putting them in the bin.