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 value relative to its weight make it the perfect yield increasing ingredient to add to dishes. Broccoli’s low calorie and high nutrition and vibrant color also make it a repurposing super food which is also quick to cook, further enhancing its repurposing potential.