Reduce Waste by Going Scratch

Reducing food and packaging waste is more than an eco-friendly move—it’s a smart business decision. One of the most impactful ways to cut down on waste is by shifting toward a scratch kitchen model. While the term “from-scratch” can sound daunting, there are approachable steps that any restaurant can take, starting today. Here are three easy and modern ways to reduce waste through scratch cooking.

1. Make Your Own Sauces, Stocks, and Dressings

Switching from store-bought to house-made sauces, dressings, and stocks is one of the simplest—and most cost-effective—ways to reduce packaging and food waste. Premade products often come in plastic-heavy packaging and expire quickly, leading to unnecessary spoilage.

By making these staples in-house, kitchens can repurpose bones, shells, or veggie trim into rich stocks and broths that enhance soups, risottos, and reductions. Fermented chili sauces, kimchi vinaigrettes, and umami-rich mushroom broths are great modern additions to menus that start with scratch-made bases. Even aquafaba (the liquid from canned or cooked chickpeas) can be whipped into vegan mayo or aioli, replacing traditional egg-based versions. With a bit of planning, these components elevate both flavor and sustainability.

2. Buy Whole Produce and Use Every Part

Pre-cut produce may save labor, but it adds cost, reduces freshness, and piles on plastic waste. Buying whole fruits and vegetables gives chefs better quality and opens the door to creative uses for every part of the product and a constant source for house-made stocks.

Modern menu applications can take full advantage: beet greens can be turned into a bright chimichurri for grilled meats or veggie bowls; carrot tops can be blended into a zhoug or gremolata for vibrant sauces; and cauliflower leaves can be charred and tossed in gochujang glaze as a unique side or bar snack. Even citrus peels can be dehydrated and powdered into seasoning blends or infused into cocktail syrups.

This kind of full-use thinking not only reduces waste but also adds signature flair to your offerings.

3. Get Creative with Scraps in Featured Dishes

Today's diners embrace bold flavors, global influences, and plant-focused innovation, which simplifies the process of repurposing scraps and trimmings into new, standout dishes. This approach presents much less risk compared to introducing an expensive, single-use ingredient for just one special dish.

Consider making a seasonal veggie “scrap fritter” using shaved root ends, herb stems, and leftover grains, served with a tangy yogurt dip. Broccoli stalks can be shaved and tossed in a Thai-inspired peanut sauce for a cold salad or turned into a plant-based ceviche with citrus and herbs. Leftover rice and veg can be transformed into crispy rice cakes or used in hand rolls and sushi burritos. Even overripe tomatoes can be slow-roasted and pureed into a smoky romesco or spread for sandwiches.

Fermentation, dehydration, and pickling are also powerful tools for extending shelf life and adding depth to your menu. Trimmed cabbage cores? Kimchi them. Radish greens? Blend them into a lacto-fermented pesto.

Final Thoughts

Transitioning to a scratch kitchen doesn’t have to mean reinventing the wheel—it can start with these smart, modern adjustments. By taking advantage of what’s often tossed and repurposing it creatively, restaurants not only reduce waste but create memorable, innovative dishes in the process.

Scratch cooking is more than a return to tradition—it’s a way forward. With every step, you're building a more sustainable kitchen, boosting your margins, and elevating your food.