Maximize Your Meals: Chef-Approved Tips to Reduce Food Waste

In today’s world, where food prices are rising and sustainability is becoming more important than ever, reducing food waste has become a priority for many households. Professionals in the culinary world are leading by example, finding creative ways to minimize waste in their kitchens, both at work and at home. From proper storage techniques to transforming leftovers into new meals, here are some valuable tips from two experienced chefs, the director of culinary operations for Michael Anthony’s Cucina Italiana, Chef William Overacre, and Holy Tequila’s Chef Michael Beeler. Even the most inexperienced home cook can incorporate these values in their kitchens.

1. Proper storage and rotation

Chef Overacre emphasizes the importance of proper food storage and rotation. “I buy in bulk when products are on sale and portion them into reasonable quantities for the household,” he says. For example, when buying bulk ground beef, Overacre portions it into 1-pound bags and freezes them, ensuring the meat doesn’t go to waste before it’s used. Proper rotation, or using the oldest items first, is key to ensuring perishables stay fresh for as long as possible.

2. Turn leftovers into new meals

One of the biggest culprits of food waste is leftover food, often due to cooking too much or overbuying. Chef Beeler, a father of five, explains that in his house they like to re-purpose leftovers into new meals. “If we have leftover protein or vegetables, we turn them into simple dishes like a protein-packed grilled cheese, tacos or sandwiches for lunch,” he shares. If leftovers aren’t immediately used, Beeler freezes them for future meals so that the effort put into cooking one meal pays off later, with minimal waste.

3. Make the most of expiring produce

Fresh produce, especially fruits and vegetables, tends to spoil quickly. But rather than throwing away what’s left, both chefs recommend creative ways to extend their shelf life. Chef Overacre makes “refrigerator soup,” a dish that re-purposes wilting or overripe vegetables. These ingredients are simmered together to create a delicious batch of soup, which can then be portioned into containers and frozen for later use. Chef Beeler also makes soup when he has excess produce that’s nearing the end of its life. “I joke that we’re having ‘kitchen sink soup’ tonight,” he says. This flexible recipe allows him to throw in whatever vegetables are available, along with some stock and protein, creating a hearty and waste-free meal. Beeler also recommends small, frequent grocery trips to avoid overbuying perishables and to ensure that ingredients are used while still fresh.

4. Use every bit of food

Food scraps don’t need to be in the trash, either. Chef Overacre freezes vegetable scraps and chicken bones to make homemade stock. “Waste not, want not,” he says, underlining the importance of using every part of the ingredients you purchase. Similarly, old bread doesn’t have to be thrown away — it can be toasted and turned into breadcrumbs for breading meats or used to thicken soups.

5. Learn new techniques

Both chefs emphasize the importance of creativity in reducing food waste. Chef Beeler suggests experimenting with new techniques like pickling, canning or making stock from frozen veggie scraps. He also points out the value of looking up recipes online when you have excess ingredients. “Google is a great resource when you’re not sure what to do with, say, six bell peppers,” he notes. For Beeler, the lessons learned in the kitchen revolve around the wisdom passed down from generations. “Grandma figured it all out after years of cooking creatively with what she had,” he reflects. Over time, these food-saving practices become second nature, allowing families to reduce waste while enjoying tasty and inventive meals.