In a professional kitchen, tons of food waste can be traced back to one place - the chopping board. Every bunch of sloppy peelings or poorly fabricated protein in your prep bin is a leak in your gross profit and a direct hit on your operational efficiency.

This post is part of a Leanpath culinary blog series looking at ideas for repurposing commonly overproduced menu items. We encounter quite a lot of broccoli in foodservice operations’ waste data. Whether it be trim waste–i.e throwing away edible stalks–or overproduced cooked broccoli that is discarded, there are various innovative things kitchen teams can do to keep broccoli out of the bin and ensure its purchase value is retained. Broccoli has several qualities that make it the ideal ingredient to repurpose. Its sustenance and good v...

This post is part of a Leanpath culinary blog series looking at ideas for repurposing commonly overproduced menu items. Leafy greens are a commonly wasted food item in many foodservice operations due to their delicate composition and short shelf life. Spoilage of leafy greens can often occur earlier than expected due to poor storage and so having a well-considered storage protocol along with a range of back up plans for repurposing can help keep your food waste of leafy greens to a minimum. Here are some creative ways to use leftover ...

This post is part of a new series looking at ideas for repurposing commonly overproduced menu items. We see carrots going to waste often across the wide range of foodservice operators we work with at Leanpath, whether it be raw unprepared carrot that was not used for its primary purpose or raw or cooked carrot that was overproduced and then wasted. In both of the above circumstances, there are many actions teams can take to prevent waste of carrots by either preserving or repurposing. With a bit of foresight, whole surplus carrots tha...