PRESENTED BY ROBB WHITE, EXECUTIVE CHEF & FOOD WASTE PREVENTION CATALYST, LEANPATH
Explore three areas you should focus on today, that are very likely the top waste culprits in your kitchen.
Food is often overbought and without strong practices in place to utilize all purchased food, it ends up wasted.
FEAR OF RUNNING OUT
Most chefs have engrained in them that there’s nothing worse than running out of food and facing a unsatisfied customer, and so begins the cycle of overproduction.
An often overlooked solution to reducing food waste is properly fabricating proteins or prepping fruits and vegetables.