"""
Waste reduction and trim utilization.
"""

title: str = "Waste Reduction and Trim Utilization"

content: str = """
Reducing waste improves margins and sustainability. Thoughtful prep and
utilization of trim contribute significantly.

**Trim Use**: Vegetable trimmings go into stocks. Meat trim can be ground or
used for staff meal. Citrus rinds for garnishes or infusions. Bones for stock.
Document utilization ideas and share with the team.

**Overproduction**: Prep to par, not to maximum. Better to 86 an item late in
service than to waste product. Track waste by category; identify patterns.
Adjust pars based on data.

**Storage**: Proper storage extends shelf life. Vacuum-seal when appropriate.
Freeze product that will not be used within its shelf life. Label and date
everything. First in, first out.
"""  # noqa: E501

version: str = "0.0.1"
