Introduction to “Waste not, want not.”

Growing up in my home it was not an uncommon occurrence to hear my parents muter the phrase “Waste not, want not”. What did it mean, what the heck are they talking about? The questions would circle in my head. When our dinner was not finished and the little food that remained on our plates was sent to the garbage can; “Waste not, want not”. When seemingly useless scraps (vegetable peelings, chicken fat, turkey caucuses) had been tossed in the garbage; “Waste not, want not”. When I would fuss over having to eat leftovers again; “Waste not, want not”. But, in my defense, how many times can you eat the same leftovers and still label it a leftover? Should it not earn a new name when its served for a third time? “Waste not, want not” we would hear.

It was not until many years later that I really began to connect the dots and understand the meaning of WNWN, not until I had become a professional chef did it begin to make sense.

Where my parents geniuses, who somehow new I would become a chef, and merely wanted to start my training at a young age?  The answer……I have no clue. What I do have is the ability to dig deeper into the idea of WNWN in foodservice, and to share those thoughts with you.

The reduction of food-waste is a trend that has extended beyond homes and into foodservice, driven by the same consumers calling for local, organic, farm-to-table and eco-friendly offerings. The common thread is a desire for sustainability. By focusing on your food use, specifically what you may not be using, we can improve the profitability and the sustainability of your menu. Moving forward we’ll explore many topics in the WNWN arena, such as the use of “scraps,” or leftovers and the proper methods taken to make sure they are a safe product to transform into a new dish. Together, we’ll look at ways to improve your bottom line and resonate with trending consumer sentiment.

Your WNWN partner,
Chef Tim

Follow Chef Tim on Twitter @chefdifference