Food leftovers catering – 8 creative ideas

A lot of waste is generated in the catering industry—especially in the form of food scraps. Instead of simply throwing these leftovers away, they can often be reused in creative and sustainable ways. Using food scraps not only offers an environmentally friendly solution but also an opportunity to unleash creativity in the kitchen and save costs. Here are 8 creative ideas for how catering businesses can use their leftovers to create delicious and innovative dishes .

Vegetable broth from vegetable peels and trimmings

Vegetable scraps like peels, stems, and seeds often end up in the trash, but they can easily be turned into a flavorful broth. Simply boil the leftovers with water, spices, and herbs, and you'll have a delicious vegetable broth that can serve as a base for soups, sauces, or risottos. This method not only saves food, but also ensures a unique flavor and reduces waste.

Process fruit peels into jam or chutney

Fruit peels and cores, often considered waste, are perfect for making jam or chutney . For example, apples, pears, or peaches can be processed with their skins into delicious fruit spreads. These creative kitchen creations offer your guests unique, seasonal produce.

Banana peels for vegan pulled pork

Banana peels are a great example of an underrated food. They can be used in vegan cooking as a substitute for pulled pork . The peels are finely chopped, seasoned, and simmered in a spiced marinade until they take on a similar texture to tender meat. This is a great way to utilize the peels and create a sustainable, plant-based dish.

Turn bread into croutons or breadcrumbs

Stale bread is one of the most common food leftovers in the restaurant industry. Instead of throwing it away, it can be turned into croutons or breadcrumbs . Simply cut the leftover bread into cubes, toast them with a little olive oil and spices, and you'll have crispy croutons for salads or soups. The breadcrumbs are perfect as breadcrumbs for preparing meat, fish, or vegetable dishes.

Lemon peels for desserts and drinks

Lemon peels contain a wealth of flavors and oils that often go unused. Instead of throwing them away, they can be used to flavor desserts, drinks, or sauces . The peels can also be made into lemon jam or lemon liqueur. This sustainable method not only helps utilize leftovers but also adds a fresh, intense flavor.

Carrot and cucumber peels for dips and purees

Carrot and cucumber peels are packed with nutrients and can be turned into delicious dips or purées . Simply wash the peels thoroughly, fry them with a little olive oil and spices, and then purée them. These dips can be served as an appetizer or as a side dish to other dishes and are a sustainable, healthy option.

Use coffee grounds for cookies or cakes

Many catering establishments have coffee leftovers every day, which either go down the drain or end up in the trash. However, these leftovers can be wonderfully used in cakes or cookies . Coffee powder and leftovers can be incorporated into chocolate chip cookies or a coffee cake to achieve an intense coffee flavor while reducing waste.

Leftover green leaves for teas or salads

The leaves of vegetables like carrots, radishes, and beets often end up in the trash, even though they are also edible. They can be processed into teas , smoothies , or salads . These leaves are rich in vitamins and minerals and offer a valuable addition to food and drinks. You can combine them with herbs and spices to create unique flavor experiences.