Is carrot top pesto on your menu? This guide maps frequently used fruits and vegetables and provides guidance on how to make the most of each item. The rubric is based on three factors: How edible the item is The item’s versatility The value it adds to the guest experience Discover how to reinvent your meal by repurposing and avoiding trim that otherwise would be thrown away.  

Recent studies have shown that over 25% of food served in buffets gets thrown away, amounting to over 300 million tons of food waste each year. At the same time, simply changing the vessel used to serve syrup, for example, can reduce waste by 60%. From walking through the event planning journey, to exploring concepts including Portioned Vessels and Pacing the Pastries, join event professionals in seeing the future through your next event. Use these tools to communicate your mission to clients while keeping your deliciously crafted food out of the landfill. To develop this resource, the IDEO team turned to 15+ experts in New York City and Orlando. Interviewees include certified meeting planners and hotel event managers and staff. A huge thank you to the team at the Hyatt Regency in Orlando, Florida, U.S.A. for prototyping these concepts!

This food waste-reducing menu focuses on using edible parts of fruits and vegetables that are easily repurposed or donated, featuring ingredients hand-selected from our Produce Yield Ranking Tool. Use this menu to inspire your next breakfast and lunch buffet. It can keep costs low and delight your guests while keeping food out of the landfill.