You are currently viewing how to reduce food waste in 8 steps

how to reduce food waste in 8 steps

To reduce or even eliminate food waste, from the field to the shelf (Farm-to-Table and / or Farm-to-Fork), from the root to the flower (Root-to-Flower), from the nose or beak to the tail (Nose-to-Tail ) whatever philosophy you follow… Do not throw anything away (or at least before you make sure it can not be eaten ).

two gastronomic philosophies united
for the same common purpose, which is to make steps in order to reduce
food waste. #FoodWaste

In the end of the article you can find a #shorts Youtube video with the 8 basic steps to reduce food waste.

From the field to the shelf (Farm-to-Table and / or Farm-to-Fork), from the root to the flower (Root-to-Flower), from the nose or beak to the tail (Nose-to-Tail ) whatever philosophy you follow… Do not throw anything away (or at least before you make sure it can not be eaten ).

According to a WWF (2018) worldwide survey, 1/3 of food produced for human consumption is lost (somewhere) or wasted (generally and indefinitely). The percentage that is composted is insignificant in relation to the global demand (Unfortunatelly, demand is not necessarily global consumption).

I think that if in every house there is even one person who cooks for himself two meals every day (morning and evening), around him there are so many others who cook or process food without having calculated a disaster plan in case not consumed.

For the needed shift in methodical food management, professional cooks are the people who will change the course of disaster. With the technical knowledge they have as well as the appropriate equipment they can adapt the recipes according to the materials at their disposal. Because professional cooks are the ones who know how to properly manage the ingredients and who, due to their position, can train their team.

The basic thought

In order to reduce waste, they can order less and use more without “escaping” from their original style or way of thinking. Or can they break away from their original style? After all, even understanding and empathy are some of the potential sources of inspiration for innovation.

Yes! Even today, a professional cook can innovate by reducing food waste. Because food is a complex and multidimensional concept, with many and essential parameters and different philosophies around it (Traitler et. Al, 2018). It’s not just fashion, it’s not just appearance.

From the primordial need to search for food which covered the feeling of hunger and the uninterrupted evolution of the human species to the present day, eating and cooking tactics have changed dramatically.

Waste management in cooking TV shows

Through TV shows, we watched the cooking skills of famous chefs such as Fanny Cradock, Julia Child and Jamie Oliver. But as the internet grows, lesser known chefs appear on YouTube channels who continue to share their recipes and cooking style (Shane Jordan, 2018).

In the days of the pandemic, those of COVID-19 closure, even budding cooks, through Instagram stories or Facebook Live, gained fanatical followers with whom they shared cooking recipes.

Unanswered questions of an ethical nature

But what is their culinary style? The comfort food? Street food? A little of everything? And what do they want to achieve? To train the listeners in cooking? To cover their ego? Place products for advertising purposes?

Did anyone mention the damage done to the environment by the growing waste? How to properly manage food or ideas to reduce what is discarded? How many have explained how to make a broth with leftover roots and bones?

Sustainable cooking – Sustainable Cooking (art)

We usually watch the spinning of a fish but rarely (almost never) do we learn where the “junk” ends up. If they are thrown directly into the rubbish bin or if they are made into fish soup.

Cooking is not a glamorous show. It is much more than preparing a meal, cooking it and displaying it on a plate for everyone to admire. It is also “from where you bought the food” but also “what happened to the leftovers left over during the preparation of the food but also after it was presented. (Shane Jordan, 2018).

In recent years, with the rapid development of social media, consumers are immediately informed about environmental issues and become more aware. At the same time, food businesses have identified their interest in the “environmentally friendly” label, realizing that ethics are just as important as profit (Yahua et. Al, 2016).

Regarding the most famous, professional chefs, the leaders who influence a large culinary audience, the mention of sustainability and green economy issues as well as the application of basic principles of food waste reduction is now imperative (not optional) and yes! will be able to bring about a positive change.

Ethics are just as important as profit

The reasoning, after all, is simple but essential and effective. Once it has been pruned, uprooted, slaughtered, fished or hunted, let it be utilized 100% or at least give as much useful information as it can offer, whether it is to reduce hunger, simple nutrition or enjoyment.

8 steps to reduce food waste

8 ways to reduce waste were shown on IGTV by Charles X Michel, one of the most famous cooking teachers, food trainer and creator of innovative ideas.

  1. Buy less, prudently.
  2. Buy from local suppliers. You usually prevent the possible loss of food during the supply chain.
  3. Prefere ugly fruits and vegetables.
  4. Make a plan. Put home economics back into his life (the one that the older ones used to learn in elementary school.
  5. Study your food. Get creative and use whole vegetables. Even their forgotten parts that you would throw away. From root to flower (Root-to-Flower)

citrus dried peels against food waste


Dried citrus peels: Don’t through them away, let them dry and use them as flavour enhancement in your tea, sauces, in cold water or your evening cocktails. Remember, reduce food waste by all means.

6. Ignorance and semi-knowledge. Ugly does not mean that they are immune. Think beyond what the recipe says. Don’t waste anything. Freeze it, make the broth, add it to soups, pies and if you do not know what else to do, make sure it is composted. If it has passed its expiration date, try it before you throw it away. Most likely it will still be safe food.
7. Organize your fridge. Manage leftover food and mix it with others.
8. Connect with the knowledge of the ancients and their instincts. The food is sacred!
Watch the full video here:

The definition ROOT – TO – FLOWER refers to the consumption of the whole plant instead of throwing away the leaves.

It’s a phrase coined by a wholesaler named Vernon Mascarenhas, who works for a catering company. It has taken decades to encourage growers and chefs to develop a holistic view of the ingredients – using parts of the plant that often end up in the bin without a second thought.

“Most plants are edible. What we are used to doing is taking their middle ground and throwing away the rest, says Mascarenhas. “For example, cucumber flowers are used as a garnish, they are very beautiful. I first discovered them in our greenhouse when I noticed that the farmer simply picks up these small cucumber flowers and throws them on the ground as waste. “I immediately started putting them in special packages and the first restaurant that got them was Nobu in Park Lane – they have been launched ever since. “Now some farmers grow cucumbers just to get their flowers,” he told the Telegraph.

against food waste


everything edible can be used to prepare a fascinating dish


“If you eat dairy products, fish and / or meat, choose the best quality and reduce consumption. Organize an essentially enjoyable meal once a week, choosing and supporting producers of organic, regenerative agriculture and circular economy “, continues Charles Michel, giving a substantial passage to the NOSE-TO-TAIL philosophy.

Fergus Henderson (1995) caused a sensation on the world gastronomic scene when he opened the St.John restaurant in London. With a trademark of an entire pig, if nothing else, the cooking of meat is immediately apparent. His dishes go far beyond a typical restaurant portion. In addition to first-class cuts, fillets and ribs, Fergus Henderson created exciting dishes, utilizing the (until recently) “second” parts of the animal such as entrails, minds, intestines, etc., all deliciously cooked and elaborate served. In 1999 the first edition of the book “Nose to Tail Eating: A Kind of British Cooking” was published.

Since then, the phrase NOSE-to-TAIL, heard by chefs, defines an entire cooking philosophy that includes using each part of an animal so that nothing is lost, thus minimizing waste.

Our ancestors never wasted as much as we did and no part of the animal was considered more important than the other, they used the whole animal (even the wild one) ignoring the term “Nose-to-Tail. After all, people began to breed knowing what the animal eats and did not hesitate to use it.

“If you manage the amount of kitchen waste properly, you will automatically reduce costs significantly – Which restaurant does not want to succeed?” comments Winnow chef and waste management, Hugh Fearnley-Whittingstall. Winnow won first prize in the Guardian Sustainable Business Awards waste management category. 2016

Find the recipe for orange peels here: You can also read a recipe how to use grape must in order to prepare cookies!


Watch here a YouTube #shorts video as a reminder of the 8 steps to reduce food waste! 

Leave a Reply