How to halve food waste in your kitchen

Food waste costs the hospitality sector millions every year, and it's also one of the industry's biggest environmental issues. The good news: simple measures can quickly make a big difference.

Measure to know

Start by weighing for two weeks: what comes back on plates, what's left over from mise en place, what expires in the cold room? Bistro Lieve in Ghent discovered that a third of its fries came back untouched, and reduced the portion.

From peel to stalk

Chefs who use the whole product get more flavour and more margin from what they buy. Think stock from vegetable trimmings, pickled stalks and crispy peels as garnish.

Working together pays

Surplus you can't use yourself can get a second life through apps or local food banks. And suppliers like Primeurs du Condroz also sell 'ugly' vegetables at a lower price.✦