Reducing waste at feasts helps in two aspects of cooking management.
1) reducing food wastage means a reduction in expenses, meaning that the feast can be cheaper (or remain in budget) as not as much food is purchased
2) reduces how much food needs to be thrown away.
So there’s a few things involved in reducing the food waste at a feast.
It comes down to preparation and planning (as so much of cooking does).
You’ve probably attended a couple of feasts by now and you’re saying to yourself, “This looks awesome, I really want to run one.” before you commit yourself, I have some advice for you…