New analysis findings: A third of food in professional kitchens goes to waste.

Shocking Insight: Our latest analysis reveals a third of food in professional kitchens goes to waste! With 10% lost in prep and 23% as post-plate waste, it’s time for change. Let’s tackle food waste together for a greener future. 

Digging deeper, we find that much of this waste is preventable. From trimming excess, overproduction, to spoilage, there are numerous opportunities for improvement. This isn’t just about cost; it’s about responsibility. By optimizing our food usage, we not only save resources but also contribute to a more sustainable world. Join us in rethinking kitchen waste!