7 Low-Waste Kitchen Hacks I Learned From Chefs
Get chef-y. Save the planet.
Chefs and home cooks are separated into their two respective camps.
Chefs design recipes that can be prepared on a large scale with flair, while cooking at home is more about getting a simple meal on the table before everyone gets hangry.
Recreating a meal you had in a restaurant is often difficult to impossible at home. Plus, who wants to dirty extra dishes just to make the sauce?
But if there’s one thing I learned from years of hanging around in restaurant kitchens, it’s that chefs are masters of waste reduction. In addition to having to use their skills to turn a profit, they also have a deep respect for ingredients.
And there’s nothing more disrespectful than throwing food in the trash.
According to the EPA, we could reduce what goes to landfills by 20 percent if we eliminate our food waste. It’s estimated that one-third of all food produced gets wasted, and a majority of that is fruits, vegetables, roots, and tubers.
