Today marks Stop Food Waste Day, and the message from some of the world’s largest foodservice players is loud and clear: tackling food waste starts in the kitchen.

On LinkedIn, Compass Group, a global leader in institutional foodservice, celebrated its chefs for their role in transforming leftovers into opportunity:

“Our incredible Compass Group chefs are leading the charge today on #StopFoodWasteDay… and have been all year round! 

We are very lucky to have such an inspiring group of chefs that champion sustainable practices in our kitchens. From repurposing leftovers and smart menu planning, to tracking waste and using innovative food waste technologies, their passion and innovation are helping drive real change.”

In institutional kitchens—whether in schools, hospitals, or corporate dining—minimizing food waste isn’t just a sustainability goal, it’s a business imperative. But repurposing food doesn’t have to mean compromising on quality. In fact, some of the most exciting food innovations on the market today are designed specifically to turn food waste into customer favorites.

Here are upcycled products and strategies tailored for institutional foodservice environments:

Upcycled Bread Crumbs and Croutons

Made from surplus bread, these crunchy toppings are ideal for salads, soups, and baked dishes. Some suppliers even offer flavored varieties to reduce prep time and boost flavor.

Banana Peel Chutney

Common in many cuisines, this sweet and spicy condiment repurposes banana peels that would otherwise be tossed. Perfect as a dip or sandwich spread.

Root-to-Stem Slaws and Soups

Carrot tops, beet greens, broccoli stems—these typically discarded ingredients can be turned into delicious, nutrient-rich sides or blended into soup bases.

Spent Fruit Jam

Pulp leftover from juicing or smoothies can be transformed into house-made fruit spreads. Pair with whole grain toast or as a base for vinaigrettes.

Plant-Based Cheese from Aquafaba

Aquafaba (the liquid from canned chickpeas) is a high-protein emulsifier that can be used to create creamy, dairy-free cheese spreads or dips—particularly relevant for plant-forward menus.

Upcycled Pizza Toppings

Vegetable trimmings, past-prime produce, or irregular cuts can be roasted and used as pizza toppings, reducing prep waste while delivering flavor and variety.

Upcycled Snack Bars

Use food scraps like nut pulp (from plant milk production) or dried fruit bits to create in-house snack bars—a great grab-and-go item with clean label appeal.

Food waste reduction isn’t just about doing less harm—it’s about creating more value. The institutional kitchens that lead with creativity, care, and sustainability are setting a new standard for the future of food.

As Compass Group’s example shows, the chefs leading this charge aren’t just cooks—they’re change agents.

Want more strategies to turn surplus into satisfaction? Stay tuned for an upcoming spotlight on foodservice operators who are rethinking waste, one meal at a time.