Food Waste Intelligence

The latest installment of the Chef’s Round Table Webinar brought together chefs from Leanpath and the Culinary Institute of America (CIA) to discuss repurposing and upcycling in the kitchen. The conversation was packed with insights, strategies, and best practices for minimizing food waste while enhancing sustainability in foodservice operations.

Why Repurposing Matters

Chef Jason Potanovich from CIA kicked off the discussion by emphasizing the importance of repurposing in culinary education and practice. By teaching young chefs to work with surplus ingredients, the industry can significantly reduce landfill contributions, conserve resources, and cut costs. More than just an environmental initiative, repurposing fosters creativity, as chefs learn to transform leftovers into new and exciting dishes.

Three Pillars of a Successful Repurposing Program

The panel identified three key components of an effective repurposing program:

1. Menu Flexibility – A successful repurposing program relies on a menu that allows for adaptable ingredient use. This could mean creating daily specials based on surplus ingredients or designing versatile dishes that can easily incorporate repurposed food.
   
   
2. Strategic Planning – Chefs should approach purchasing with an A-B-C plan, so repurposing is being incorporated into operations from the start:
   
   
   • A: The intended use for the ingredient.
   • B: Alternative uses if there are leftovers.
   • C: A preservation plan if neither A nor B is feasible immediately.
     
     
3. Strong Communication – Keeping the kitchen team and diners informed about repurposing efforts is crucial. Daily stand-up meetings, to-use lists, and designated storage areas help ensure that all available ingredients are utilized efficiently. Letting diners know about the creative repurposing the kitchen is doing will help convey your commitment to sustainability and food waste reduction.
   
   

Key Food Waste Sources for Repurposing

At Leanpath, we think about everything through the lens of food waste sources, including those that are ideal for repurposing. The webinar highlighted three primary categories:

1. Overproduction

• Not all overproduced food can be repurposed, but freshly prepared dishes that have been safely stored offer great opportunities.
• Strategies include:
  • Smaller batch cooking later in service to reduce surplus.
  • Storing backup items properly (e.g., undressed salads, unmixed ingredients) to allow for repurposing.
  • Quick cooling and freezing surplus food for later use in different stations.
  • End-of-service review by a senior team member to assess repurposing potential before disposal.

2. Trim Waste

• One of the easiest sources of repurposing because it often consists of raw ingredients.
• Best practices include:
  • Training staff to separate trim properly to avoid cross-contamination.
  • Using trim creatively: adding it to stocks, soups, ferments, or pickling.
  • Dehydrating trim for garnishes, seasonings, or bar ingredients.
  • Freezing trim to consolidate and process in bulk when time allows.

3. Expiration and Spoilage Prevention

• Proactive food inventory management is key to repurposing before ingredients spoil.
• Methods include:
  • Using a to-use list or designated repurposing area in the walk in.
  • Adjusting storage practices to extend ingredient life.
  • Thinking outside the recipe—if an item is no longer suitable for its original purpose, find another application (e.g., wilted spinach in a quiche instead of a salad).

Pitfalls to Avoid

The panel also discussed common mistakes that can undermine a repurposing program:

• Cross-contamination risks – Mixing raw and cooked foods improperly can lead to food safety issues.
• Quality concerns – Some repurposed foods may lose texture or nutritional value, so pairing them with fresh ingredients can help balance quality.
• Inefficient inventory management – Keeping a clear system ensures that repurposable ingredients are used before ordering new stock.

Making the Case for a Repurposing Program

For kitchens looking to launch or expand a repurposing program, the chefs provided several key arguments to gain buy-in:

• Identify repurposing opportunities across stations and service styles.
• Start small – Focus on repurposing one high-waste item and build from there. And maybe you can’t repurpose for patients in a healthcare setting, but can you repurpose in the staff dining area?
• Consider pilot programs to align with organizational sustainability goals.
• Measure and track impact – Using tools like Leanpath’s repurposing button can help quantify success.

Quick Wins for Repurposing

To wrap up, we asked attendees to share their best practical repurposing ideas, and they did not disappoint:

• Banana peel bacon
• Onion peel tea
• Using overripe fruits in smoothies, chutneys, or vinaigrettes
• Transforming stale bread into bread pudding or Panzanella salad
• Leftover grilled chicken for tacos, salads, or empanadas
• Pickling and fermenting vegetable scraps
• Dehydrating fruits and herbs for seasonings and bar garnishes
• Freeze fruits and berries for future use in baked goods or smoothies
• Pickled haricot vert, carrots, cauliflower, etc., for a grazing table
• Various side salads with leftover rice or pasta
• Leftover fruit salad for cold fruit soups
• Any leftover fish for fish cake special or fish “poppers” 
• Stock powder from vegetable trimmings
• Onion powder from onion peel
• Leftover fruit into marinades and dressings
• Bulk chocolate milk into hot cocoa
• Leftover meatballs used on pizza
• Leftover biscuits for homemade croutons
• Leftover biscuits for bread pudding
• Vegetable peel used in chutney
• Leftover breakfast items into next day's breakfast burritos
• Pineapple tea from cores and skin
• Trim used to infuse water

Repurposing is more than just an effort to reduce waste—it’s a chance to get creative, cut costs, and engage diners in sustainability efforts. With proper planning, communication, and a strategic approach, foodservice teams can successfully integrate repurposing into daily operations.

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