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Meal prepping like a chef

Did you know that around half the food produced globally ends up being wasted? In the UK alone, we generate approximately 10 million tonnes of food waste each year, costing around £22 billion and contributing to about 8% of global emissions. To put this into perspective, if food waste were a country, it would rank third in emissions—behind only China and the USA—according to WRAP.

Where does food waste come from?

Most of our food waste comes from households. Whether it’s ingredients we bought but never used, spoiled tomatoes forgotten at the back of the fridge or leftovers from last Tuesday, managing food waste at home can be a real challenge.

At our sites, our chefs constantly work to reduce waste. By tracking stock and designing menus around ingredients that need to be used up. Catering chefs minimise food loss while maximising their budget.

The solution? Meal prepping!

The home equivalent of this approach is meal prepping. Not only does it save time by allowing you to batch-cook and shop less frequently. When done correctly, it can also save money and significantly reduce food waste.

However, meal prepping can seem like a daunting task. It requires planning and dedication to ensure meals stay fresh and don’t become too repetitive. Fortunately, I work alongside talented chefs daily, so I turned to our Head of Chef Development and Innovation, Daryll Young, for expert advice.

Daryll’s top five tips to meal prep like a chef

1. Use ingredients across multiple dishes
Any experienced meal-prepper will tell you that the key to a smart weekly meal plan is incorporating the same ingredients into multiple meals. This approach cuts costs, reduces packaging waste by allowing you to buy in bulk, and ensures you use all parts of your ingredients. For example, chicken breast can be used for one meal and the bones can make a flavourful broth. The same goes for fish!

2. Don’t waste vegetable stems and stalks
If you’re using greens with stems, such as broccoli, don’t throw the stalks away! While the tender heads work well in salads or as a garnish, the stalks can be grated into a delicious kimchi or coleslaw.

3. Reinvent leftovers
To save time and reduce waste, why not repurpose leftovers? Monday’s pulled pork can transform into Wednesday’s burger patty, or roasted vegetables from dinner can become the base of a hearty soup the next day.

4. Take advantage of seasonal produce
Eating seasonally not only enhances flavour but also increases variety in your meals. In summer, fresh vegetables like carrots, peppers, and onions can be enjoyed both raw (paired with rocket, radishes, and cucumber) or roasted for added depth. This variety in textures and flavours will keep your meals interesting throughout the week.

5. Learn from the past
Traditional recipes from past generations often prioritised minimising waste and maximising resources. Why not explore your grandmother’s cookbooks? You’re sure to find creative ways to use vegetable peels, meat trimmings, and other overlooked ingredients.

Storage is key

No matter how well you plan your meals, proper storage is essential to keep your ingredients and dishes fresh. Make sure to store foods in the correct sections of your fridge and follow packaging instructions for best results.

Waste less, taste more!

It’s time to embrace meal prepping to cut down on food waste once and for all—while saving money and time in the process! Let’s make the most of our ingredients and enjoy every bite.