Cut Waste Not Profit

Do you really know what the porter is carrying out to the trash at the end of service?

If you don’t know what’s going in the bin, you might be tossing out profit. Food waste and food costs are intrinsically linked, and a chef’s ability to recognize, reduce, and account for their kitchen’s food waste is an essential skill for modern chefs—a centuries-old repertoire needed now more than ever. Just as all successful recipes begin with accurately measuring ingredients, food waste measurement is a key ingredient in any kitchen’s recipe for success.

Ronnie and Daniel Truss, founders of Chefs Eye Tech, created an intuitive food waste measurement technology to empower chefs to waste less food. They asked their client, the Executive Chef of one of London’s largest hotels, about the biggest change he saw after implementing their food waste measurement system in his kitchen. His reply: “It has changed the mindset of my team… from a culture of wastage to a culture of saving.” As cultural custodians, chefs can make a huge difference reducing food waste in and out of their kitchens, and investment in awareness, technology, and training should be a priority.

Ragnar caught up with Ronnie and Daniel on Episode 64 of Worldchefs Podcast: World on a Plate. Scan the QR code to hear how businesses can save money while cutting their environmental impact and how Chefs Eye is helping kitchens waste less food across the globe–from Dublin to Durban to Dubai.