Food waste is on you – but you can fix it
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Blame the system all you want, but your kitchen still has the power to change.
Let’s be honest.
Food waste doesn’t just “happen.” It isn’t only the fault of picky guests, unpredictable orders, or supply chain quirks.
Most of the food waste in your kitchen? That’s on you.
And that’s not a bad thing—because it means you can fix it.
Waste Starts With Our Choices
Whether you’re running a restaurant, hotel, catering company, or ghost kitchen, the truth is:
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You choose what to order
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You decide how much to prep
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You set portion sizes
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You manage (or don’t manage) inventory
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You train your staff—intentionally or by default
And that’s where food waste begins.
But Here’s the Good News: You Control the Fix Too
If food waste is within your control, then so is the solution. And you don’t need to overhaul your kitchen overnight.
Start here:
1. Track what you toss
Do it for one week. Write it down. No judgement—just data.
2. Adjust prep levels
Are you always over-making that one sauce? Scale it back.
3. Tighten portion sizes
What’s coming back uneaten? Shrink it, swap it, or scrap it.
4. Use the “ugly” stuff
Bruised fruit, herb stems, stale bread—these are hidden gold if you know how to use them.
5. Talk to your team
They see the waste firsthand. Ask what’s being thrown out—and why.
Own the Problem. Lead the Change.
You don’t have to be perfect. You just have to be aware and willing.
The moment you stop blaming and start tweaking—even a little—you’re on the path to a leaner, smarter kitchen.
This isn’t about guilt. It’s about ownership.
And the kitchens that own their waste? They’re the ones that:
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Save money
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Run smoother
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Build better teams
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Earn respect for their sustainability
Final Word: It’s On You—And That’s a Gift
Food waste is a solvable problem. And the solution starts with you.
So take the first step.
Track it. Talk about it. Tweak your systems.
You don’t need a revolution—just a little responsibility.
