LeanPath and the National Foundation to End Senior Hunger Team Up to Ensure Food Goes to Hungry Seniors, Not Trash Bins

Posted by Janet Haugan, Director of Marketing on Dec 11, 2014 // 08:27 AM

New “What a Waste”™ Program Launches Nationwide, with Washington D.C. as the First Stop

Portland, OR – December 11, 2014  Today LeanPath and the National Foundation to End Senior Hunger (NFESH) announced that they are teaming up to help feed more hungry seniors by focusing on food waste prevention across community-based, nonprofit nutrition programs that provide meals to seniors. LeanPath technologies, which enable kitchens and food programs to easily measure, monitor and diagnose food waste issues, will be used from the pantry to the kitchen to the dining room to evaluate how much of the food that’s supposed to be feeding seniors has been  going to waste.

The program, called “What a Waste™,” is an innovative anti-hunger initiative, designed by the National Foundation to End Senior Hunger. It teaches senior nutrition programs how to identify unnecessary food waste and reduce it, so the programs are able to feed more seniors with the limited resources they have available.

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Topics: Press Releases, Food Waste News

Food Waste Reduction/Management in the Top 10 Culinary Trends for 2015

Posted by Andrew Shakman, President & CEO on Dec 10, 2014 // 12:34 PM

Early this month the National Restaurant Association released its “What’s Hot in 2015” forecast which includes the chef-predicted top culinary trends for the year. Nearly 1,300 chefs were surveyed and asked to prioritize and categorize a list of 231 items. The top four items for 2015 were consistent with those ranked in 2014 at the top of the list: locally sourced meats and protein, locally grown produce, environmental sustainability, and healthful kid menus.

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Topics: Food Waste Prevention Newsletter, Food Waste News

3 Focus Points for the Modern, Sustainable Restaurant: Waste, Wellness, Local

Posted by Janet Haugan, Director of Marketing on Dec 8, 2014 // 12:26 PM

In the foodservice and restaurant industry, pleasing customers is core to success: a happy customer is more likely to return to a restaurant, more likely to refer friends, and as research now shows, more likely to shell out some extra money if the operation shares values committed to sustainability.

Research from the Sustainable Restaurant Association (SRA) shows that diners place food waste, health and nutrition, and locally sourced ingredients as the top three issues they'd like restaurants to focus on. And they're willing to pay for it.

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Topics: Food Waste Musings

Driving Better Results with Automated Food Waste Monitoring

Posted by Brennan Hogan, Assistant Marketing Manager on Nov 24, 2014 // 12:3 PM

More and more food service operations are starting to pay close attention to food waste—because wasted food is wasted money. But what’s the best way to monitor your food waste on a daily basis?

While manual food waste logbooks can be a good first step on the journey toward prevention, in most cases they aren’t sustainable over time and aren’t as effective as automated food waste monitoring.

In this new visual presentation from LeanPath, we explore why technology and automation are essential for foodservice operations committed to preventing food waste.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter

Food Waste or Food Excess?

Posted by Andrew Shakman, Co-Founder & CEO on Oct 27, 2014 // 11:23 AM

A shift in terminology could lead to a shift in behavior.

Earlier this month on World Food Day, I participated in the first ever Zero Food Waste Forum, hosted by the Northern California Recycling Association (NCRA) in Berkeley, CA. Many were calling it the “Woodstock of Food Waste” and it lived up to the name, bringing together global leaders in food waste prevention and recovery to brainstorm how to solve the senseless conundrum that 40% of our food is wasted in the U.S. while 1 in 6 adults and 1 in 4 children are food insecure at some point during the year.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter


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