The Dolce kitchen: Top tips on reducing food waste at home

Food waste is something we all have a role in tackling. At Dolce, we take this responsibility seriously. As a school catering provider serving over 750 schools nationwide, we understand the scale of our impact and the opportunity we have to make positive change every single day.

But food waste reduction doesn’t stop at the school gate. The habits we build at home can make just as much difference.

That’s why the brilliant Neil Price, Head of Food Services here at Dolce, and our team of chefs have shared a series of simple, practical ideas to help families get more from their food and reduce waste with these kitchen hacks.

Chef tip: Roast your squash seeds

Don’t throw away the seeds from butternut squash or pumpkins. Rinse them thoroughly, toss with a little oil and your favourite spices, then roast until golden and crisp. They make a nutritious snack that’s far too good to waste – and a great way to get extra value from your vegetables.

Chef tip: Make herb oil from leftovers

Herb packs often contain more than you need for a single meal. Instead of letting them wilt, blitz leftover herbs with olive or rapeseed oil, garlic, and a pinch of seasoning. This quick herb oil is perfect for drizzling over salads, roasted vegetables, or grilled meats, and keeps the fresh flavour of herbs alive for longer.

Chef tip: Cook once, use it three ways

Batch cooking is one of the easiest ways to reduce waste and save time. For example, a large pot of chilli con carne can work in multiple meals: served with rice one day, spooned over jacket potatoes the next, or wrapped in tortillas for easy burritos. Any extra portions can be frozen for a future meal, reducing both waste and effort.

Chef tip: Turn wraps into tortilla chips

Stale or unused tortilla wraps don’t need to go in the bin. Simply cut them into triangles, sprinkle with paprika, garlic powder and dried herbs, then bake until crisp. The result is a quick, homemade snack or side dish that’s ideal for dips and sharing.

Chef tip: Use the whole vegetable

Many vegetables are more versatile than we think. Broccoli and cauliflower stems, for example, are packed with flavour and often overlooked. Slice them thinly and add them to stir-fries, pasta sauces, or soups to make sure you’re using every part of the ingredient.

Food waste doesn’t always need big changes – small, practical habits in the kitchen can make a real difference over time.

Happy cooking!

The Dolce team

Interested in our efforts regarding sustainability?
Read more on our ReFood and Olio announcement blog