The paper presents the implementation of non-waste technologies into food production at food industry and catering enterprises on the example of the production of desserts with the use of buckwheat husk as secondary raw materials. The use of secondary raw materials as food ingredients is aimed at reducing unused and non-recyclable waste generated during the processing of grain raw materials into groats and flour. The husk yield depends on the buckwheat variety, growing conditions and other factors and averages from 14 to 30 %. Despite the high content of biologically active substances in the husk and its high availability, its use in food production is limited. The formulations and technologies for the desserts with different contents of buckwheat husk powder were developed and substantiated in the present research. For the use as a food additive, buckwheat husk was processed into the form of a fine mechanically activated powder. Buckwheat husk powder was introduced into the chocolate-nut paste formulation in the amount of 10 %, 20 %, and 50 % of cocoa powder. The dessert samples were evaluated on their sensory characteristics and nutritional value. It was found that the use of buckwheat husk powder in the chocolate-nut paste formulation has a positive effect on its sensory characteristics, among which the aroma harmony and saturation, as well as the taste harmony, stand out. The dietary fiber, calcium, magnesium and iron content in 100 g of the dessert sample was above 15 % from the adequate level of their daily norm. Thus, the developed dessert formulation based on chocolate-nut paste with buckwheat husk has high sensory characteristics and increased nutritional value with functional properties and can be recommended for production and sale at catering enterprises.