Essential tools and tech to reduce food waste

Minimizing food waste is paramount for foodservice kitchens, impacting both the bottom line and sustainability efforts. In our recent Chefs' Roundtable webinar, our food waste prevention chefs, Robb White and Ben Murphy, explored the essential tools and techniques for building a low-waste kitchen. The discussion highlighted practical approaches to reduce food waste at every stage, from initial preparation to final service.

Leanpath: the essential tool 

While the webinar was not focused on the Leanpath solution, it is necessary when talking about essential tools for low-waste kitchens to review the central role measurement and prevention play. Leanpath's food waste technology helps high-volume kitchens understand what they are wasting and why they are wasting it so they can make smart operational changes to keep that waste from reoccurring. Two recent Leanpath innovations were reviewed:

• New mobile app: Leanpath’s first-of-its-kind smartphone app put food waste reporting in the hands of chefs and kitchen managers wherever they are, making food waste management more efficient and actionable.
• Upgraded AI tracking: A new upgrade to Leanpath’s AI food waste tracking makes measurement faster and more accurate.

Optimizing preparation: the foundation of waste reduction

Efficient preparation is the first line of defense against food waste. This begins with equipping your team with the right instruments and knowledge.

• Sharp knives and sharpening tools: Fundamental for maximizing yield and safety.
• Specialized hand tools: Peelers, corers, microplanes for efficient and precise prep.
• Simple tools & techniques: Spoons for peeling ginger and proper hand use for optimal coring of things like green peppers.
• Clear bins: For easy visual assessment and coaching opportunities.
• Effective coaching & training: The most crucial tool for instilling waste-minimizing practices.

Investing in larger production equipment designed for optimal yield can also contribute to long-term waste reduction and labor savings. 

Smart production: planning and utilizing surplus

Minimizing overproduction is key to reducing food waste. This requires a strategic approach to menu planning and accurate forecasting. By analyzing historical data and utilizing menu management systems with production sheets, kitchens can better align preparation with anticipated demand. Modern forecasting tools can further refine these predictions, helping to avoid unnecessary surplus.

• Menu management systems & production sheets: For informed ordering and production adjustments.
• Forecasting tools: To predict demand and minimize excess preparation.
• Proper holding equipment: Maintaining food safety for potential repurposing.
• Rapid cooling (blast chillers/cooling spaces): Extending usable life through quick temperature reduction.
• Preservation tools (vacuum sealers, etc.): For longer storage and creative reuse.
• Resourcefulness: Creatively use existing kitchen equipment, like residual oven heat for drying, to preserve ingredients without needing specialized tools.

The key is to have systems in place to utilize any overproduction effectively.

Combating spoilage: prioritizing preservation

Food waste often results from expiration and spoilage. To prevent this, kitchens should prioritize preservation by implementing effective storage and handling protocols, and maintaining optimal environmental conditions.

• "Use first" systems: Designated shelves and tracking lists for timely utilization.
• Labeling & dating: Consistent practices for food safety and inventory management.
• Proper storage containers: Maintaining quality and preventing contamination.
• Temperature monitoring: Ensuring consistent refrigeration to prevent spoilage.
• Solid inventory management: Accurate ordering and stock rotation (FIFO).
• Optimized walk-in organization: Ensuring airflow for consistent temperatures.
• Preventative equipment maintenance: Crucial for preventing unexpected spoilage.

Minimizing plate waste: portioning and presentation at service

A considerable amount of food waste happens after it leaves the kitchen and reaches the diner. Addressing plate waste effectively requires careful attention to portioning practices and how food is presented. By implementing strategies that encourage diners to take appropriate amounts and by offering appealing presentations, kitchens can significantly reduce the amount of food left uneaten. This focus on the final stage of service is crucial for a comprehensive approach to minimizing overall food waste.

• Portioning tools & scales: Ensuring consistent and appropriate serving sizes.
• Serving utensil size: Influencing diner intake in buffet settings.
• Automated dispensers: Controlling portions of sauces and other items.
• Plate & bowl size: Reducing the visual perception of underserving.
• Samples & visual guides: Helping diners make informed choices.
• Pre-portioning: Providing clearer guidance in self-service environments.

By implementing these essential tools and strategies across all stages of kitchen operations, culinary teams can make significant strides in reducing food waste, improving efficiency, and enhancing sustainability.

For more insights and repurposing tips, visit our blog and watch the full recording of the webinar.