Food waste is one of the major challenges in the global food supply chain, carrying significant economic, environmental, and ethical consequences. According to the Food and Agriculture Organization (FAO), approximately 1.3 billion tons of food—nearly one-third of all food produced worldwide—is wasted annually.
From a culinary science perspective, food waste not only refers to losses at the consumer or restaurant level but also includes wastage of raw ingredients during preparation, cooking, and service stages. Much of the food waste results from improper temperature management during cooking, incorrect cutting, excessive preparation, or serving portions beyond what customers can consume.
In recent years, trends like “Zero-Waste Cooking” have been gaining widespread popularity. Prominent chefs, including Massimo Bottura with his Food for Soul project, have turned threats into opportunities by reinventing dishes using food scraps or “forgotten ingredients.”
Solutions to reduce waste in professional kitchens include:
Training in techniques to optimize cutting and use of raw materials
Designing dynamic menus based on inventory and seasonal ingredients
Utilizing smart technologies to forecast demand and manage purchasing
Fermenting, drying, and freezing surplus ingredients
Preparing dishes that can be reheated or repurposed
Ethically, reducing waste aligns with the principle of viewing food as a sacred resource. In many cultures, wasting food is considered inappropriate, and today this value has taken on scientific and ecological significance.
Ultimately, advancing toward sustainable food models is impossible without addressing the issue of waste, and chefs— as architects of the dining experience—play a crucial role in this endeavor.
