What potential issue can arise from having more food than recommended by the Cooking to Needs Tool?

Having more food than recommended by the Cooking to Needs Tool can lead to an increase in food waste. This situation arises because excess food that is prepared and not used within the appropriate time frame is likely to go unused, which can contribute to a significant amount of waste in the kitchen.

In the restaurant industry, efficient use of ingredients is crucial not only for cost management but also for sustainability practices. When food is prepared in excess, it often means that portions cannot be served in a timely manner which can lead to spoilage. This ultimately results in discarded food that could have been avoided with better inventory and cooking practices.

While options such as food donation could seem like a solution, they are not always practical or applicable for all food items, especially those that are perishable or have been handled in a way that does not meet food safety standards. This highlights the importance of aligning food preparation closely with demand to minimize waste.