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These 2 Items Are Always in the Bin – Why?
If you work in a kitchen, you’ve seen them go to waste again and again.
Every kitchen has its “usual suspects” when it comes to food waste. The ingredients you always buy, always prep, and somehow—always toss.
So let’s call them out.
Here are two of the most commonly wasted items in professional kitchens—and why they keep ending up in the bin.
🚨 1. Garnishes No One Eats
We’re talking about:
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Unwanted parsley sprigs
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Random citrus wheels
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Wilted microgreens
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Sad tomato roses (yes, still happening)
They’re added “for color” or tradition—but not for flavor. And they come back untouched every time.
Why it’s wasted:
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Added out of habit, not intention
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Doesn’t enhance the dish
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Guests don’t see the point (and neither does the kitchen staff)
Fix it:
Make your garnishes edible, flavorful, and functional.
If it’s not improving taste or experience, don’t put it on the plate.
💡 Pro tip: A crunchy seed mix, a house-made pickle, or a fresh herb oil adds beauty and value.
🚨 2. Bread Baskets
Classic. Generous. Wasteful.
You prep dozens of baskets or loaves in advance, send them out automatically—and then scrape half of them into the trash when guests barely touch them.
Why it’s wasted:
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Sent without asking
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Doesn’t align with guest expectations (especially at lunch)
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Leftovers can’t be reused
Fix it:
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Make bread optional (“Would you like bread for the table?”)
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Scale portions down or bake in smaller batches
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Reuse leftovers creatively: breadcrumbs, croutons, toast, staff meal
💡 Better yet: Offer really good bread and charge a small amount. If it’s worth paying for, it’s worth finishing.
Final Word: Recognize the Repeat Offenders
Every kitchen has patterns. These two items—garnishes and bread—are often wasted not because they’re bad, but because they’re automatic.
It’s time to stop serving by default and start serving with purpose.
Because the best way to reduce food waste?
Don’t put things on the plate that don’t belong there.
