Thomasina Miers is best known for being the co-founder of the Wahaca chain of Mexican street food restaurants. She is passionate about re-engaging with the love of good food and cooking and encouraging chefs to cook with whole ingredients. With an open attitude to food and sustainability, Thomasina follows the fundamental belief that eating better has the power to make the world a better place. Read on to discover Thomasina’s top tips for reducing food waste in professional kitchens.
Reducing waste in restaurants - some simple tips and tricks to try in your kitchen
FREEZE/DRY/SMOKE FRESH CHILLIES
These are surprisingly expensive so be aware of what you have in stock and take steps to preserve them as you would at home.
TURN RICE INTO KOJI
Old rice is never good to serve twice but consider making umami-rich koji out of leftover cooked rice to add flavour to dishes.
FIND A GOOD FOOD CHARITY
There are plenty out there - try to work out in advance what you may not use and find a good home for it….THEN…
COMPOST YOUR FOOD WASTE
There is no point throwing away your food waste if it can be put to good use. Find a good composter and once you have avoided wasting as much food as possible, turn the rest to good use.
USE THE RIGHT BIN
Use fun, colourful and clear labelling to highlight separating your waste streams and get your whole kitchen on board. Talk to the whole company about why you are doing this and why it matters.
SWITCH TO COMPOSTABLE BAKING PAPER
Recycle it with your food waste and feel the joy of throwing away less.
FORGET THE CLING FILM
When peeling/sweating peppers, aubergines or chillies, forget the cling film, just use lidded containers.
BUY YOUR KITCHEN A COPY OF SURPLUS: THE FOOD WASTE GUIDE FOR CHEFS.
Get them excited about the challenges of throwing away less. Talk to them about the environmental issues tied up into how we throw away one third of the food we produce.
Never forget your freezer, it is your friend. Use that freezer and use it well, label everything and follow the first in first out system. Freezer’s don’t have to be used for things that are nearing their end date, freeze things when they are still good.”
Thomasina Miers, 2023
Want to know more?
Download our guide and learn more about reducing food waste in the professional kitchen.
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