How can one reduce food waste in the galley?

Reducing food waste in the galley is best achieved through careful planning, tracking usage, and utilizing leftovers creatively. This approach involves forecasting meal requirements accurately, which helps in preparing the right amount of food to meet demand without excess. Tracking usage allows culinary specialists to understand consumption patterns, enabling adjustments in future meal preparations to minimize waste.

Utilizing leftovers creatively means finding innovative ways to incorporate excess food into new dishes, which not only helps reduce waste but also promotes menu variety and enhances the dining experience. This ensures that food that might otherwise go unused is repurposed productively, making effective use of available resources.

While donating excess food to local charities can be beneficial, it does not directly address waste reduction within the galley operations. Serving larger portion sizes and cooking more food than necessary would likely lead to increased waste, contradicting the goal of minimizing food waste.