Food scarcity and seasonality forced our ancestors to be resourceful:
Nose-to-tail and root-to-stem cooking ensured that no part of an ingredient was wasted.
Preservation techniques like curing, pickling, and drying extend shelf life without chemical additives.
Shared communal dining traditions fostered efficient resource use.
By integrating these principles into modern kitchens, GCP equips chefs, trainers, and businesses with time-tested solutions for reducing food waste today.