As chefs all over the globe gear up for re-launch after mass confinement, there will be pressure on them to re-think every aspect of their kitchen operation - from costs to compliance to creativity.

And with severely limited scope for error in any of those areas, every tool and resource that can be used will be a welcome one.

Beyond cooking, Food Waste measurement is one discipline that has been overlooked in the belief that it is irrelevent, in the same way that temperature recording, allergen training or supplier vetting was resisted until business realised the cost of ignorance far outweighed the investment in awareness, technology and training. Excuses that the input is time-consuming or costly no longer hold up to scrutiny….

Read the full article here: (Why you should reduce your food waste Chef)

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