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Cut food waste by incorporating excess ingredients
Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.
June 15, 2016
1 Min Read
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.
Jeff VarcoeManaging Chef, UP Findlay Dining CommonsPenn State UniversityUniversity Park, PA
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