Not only to the crew. We noticed even on luxury cruise lines how food from lunches and dinners (including both buffets and restaurants) ends up (in different forms of further preparation) next day in buffet lunches and dinners. For example, today there is a meat cut, tomorrow a Shepperd pie made of it. We've been seeing this functionality everywhere (Royal Caribbean, Celebrity, Azamara, Ponant, Regent, Paul Gauguine).
I'm sure it's because of a conveyer routine being implemented in the kitchen.