Workplace Implementations (Recent, Verified)
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These are implementations completed recently by chefs and kitchen teams.
| Type of Implementation | Implementation |
|---|---|
| Reuse, Repurpose | Reduce carrot trimmings to powder, used for baking |
| Reuse, Repurpose | Trimmings for juices + smoothies |
| Suppliers | Fish trimmings too high -> pre portioned |
| Reuse, Repurpose | Trimmings -> kombucha |
| Reuse, Repurpose | Composite salad' special with leftover |
| Reuse, Repurpose | Bread trimmings -> put in stuffing |
| Kitchen Process | Trimmings used to make reductions |
| Reuse, Repurpose | Fruit sugar pulp for porridge or breakfast toppings, dried fruit pulp tossed with sugar |
| Reuse, Repurpose | Raw juice pulp crackers -> dry out fruit pulp to make crispy tasty crackers |
| Reuse, Repurpose | Coffee grounds -> dehydrate for 24 hours and blend to fine powder, add to brownies, protein balls, add to overnight oats, smoothies |
| Reuse, Repurpose | Banana skins -> wash and blanch in hot water to remove pesticides. Used to make banana skin bacon, chutney, caramel |
| Reuse, Repurpose | Watermelon rind -> add to pickling liquor to make pickled watermelon skins to add to salads |
| Reuse, Repurpose | Broccoli stalks -> soup |
| Reuse, Repurpose | Cordials, blitz ginger & lemongrass or Hibiscus & strawberry, add to water and reduce with sugar and citric acid to make homemade cordials. Dry out the pulp to use in teas or add to dressings and sauces. |
| Reuse, Repurpose | Veg peelings -> dry out and blend to a powder, add to cooked quinoa, couscous or bulgur wheat for flavor |
| Kitchen Process | Trolley -> top shelf can be reused, bottom shelf last legs |
| Service Set Up | Friday sandwich service to use up leftovers |
| Kitchen Process | Flake fish for presentation reduce fish waste |
| Reuse, Repurpose | Leftover vegetables -> soup |
| Reuse, Repurpose | Bread -> breadcrumbs |
| Reuse, Repurpose | Changing layout of foods to encourage smaller portion sizes → flaking fish, smaller chicken slices etc. |