The bigger amount of waste is from food prepared in excess to demand. That's why food is repurposed as much as possible - leftover meat into stews, leftover vegetables into hash etc.
Yup. Kitchen makes a few hundred sheet pans of stuff according to a menu that's set well in advance (so that the ship can take on the proper supplies) and then because of the way things just happen to turn out certain dishes will get mostly eaten and others mostly trashed.
You simply can't optimize beyond a certain level because you need room to absorb changes in customer demand. You can't not serve soup on Thursday because the customers ate all your beef Wednesday and you have no stock.
You simply can't optimize beyond a certain level because you need room to absorb changes in customer demand. You can't not serve soup on Thursday because the customers ate all your beef Wednesday and you have no stock.