4 ways to reduce preparation waste

Not All Prep Waste Is Really Waste: How to Reduce Trimmings & Mistakes in the Kitchen

Every professional kitchen produces preparation waste — carrot peelings, potato skins, fish bones, meat trimmings, or simply mistakes during cooking. But not all of it has to end up in the bin.

Here are 4 practical ways to cut prep waste and turn it into value:
1. Train for precision – Better knife skills and staff training reduce unnecessary trimming and over-peeling.
2. Use the whole product – Vegetable peelings and meat bones can become stocks, soups, or sauces.
3. Standardize prep – Clear guidelines on how much to trim or peel create consistency and less waste.
4. Catch mistakes early – A culture where staff double-check before discarding helps reduce “avoidable” losses.

The truth: A little more care in preparation can save kilos of food every week, and those kilos add up to real money.

How does your kitchen currently handle trimmings and prep waste?