Re-evaluating Food Waste

The USDA estimates that 40% of food produced in the U.S. ends up in landfills. Restaurateurs have been retooling their approach to food waste in an effort to increase margins.

According to the National Restaurant Association, a number of restaurants have been doing more to cut down on food waste and management, listing it as a top 10 trend in a 2017 survey. Roots, stems, and rinds are being incorporated into purees and bisques. Additionally, chefs are repurposing meat for stocks and fillings, recycling coffee grinds into rubs, and using nut shells for smoking meats.

To find out how food waste is impacting your bottom line, contact your Flores Representative.