Steal This Idea

Reuse Breakfast Items

Veronica McLymont Veronica McLymont
Director Food and Nutrition Services
Memorial Sloan-Kettering Cancer Center
New York

Waste management is very important to us, so if we overproduce something, we try to find ways to use it instead of throwing things out. So if we don’t use all the bacon from breakfast, we cut it up and use it as bacon bits on the salad bar, Or, hardboiled eggs from breakfast we put into salads and sandwiches for lunch. Of course, sanitation and health concerns are strictly watched.


Submit your idea

Want breaking news at your fingertips?

Click here or text FSD to 888-111 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.


More from our partners