Tired of tossing that sad, slimy leftover bagged salad? Professional chefs don’t like tossing food any more than you do.

Restaurants have such a small profit margin, they can’t afford to be cavalier with leftovers. And, these days, food prices demand that we not waste food either. Fortunately, many chefs have figured out the best ways to reduce food waste.

Repurpose extra ingredients

Chefs agree: Repurpose scraps and leftovers.

Jacques Larson, owner and executive chef of Wild Olive and The Obstinate Daughter, says that if something isn’t quite pretty enough for guests, but is still edible, he’ll use it for the staff meal. Both restaurants are certified green, in part for their practices to avoid food waste.

“We get local peppers in, and we ferment a hot sauce. Or we dehydrate them and

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