We’ve reduced food costs by designing menus to utilize cast-offs. Take broccoli, for instance. Use the florets Monday for soup, then Tuesday use the stems for broccoli slaw, and so on. This results in total utilization of the product instead of waste.
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Cut food waste by incorporating excess ingredients
Jun. 15, 2016Jeff VarcoeManaging Chef, UP Findlay Dining CommonsPenn State UniversityUniversity Park, PA
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