Eighty state-level, food-waste related bills were introduced in the United States last year, according to research by Harvard’s Food Law and Policy Clinic. While tracking is spotty prior to 2017, the clinic believes this represents a strong uptick.
We believe in a big-tent philosophy when it comes to dealing with food waste. There’s room for everybody who has a good idea. We are focused on prevention (aka source reduction). That is, preventing food waste from happening to begin with so kitchens avoid the financial cost of buying food they’ll just throw away, and in turn avoid contributing to the environmental impact of wasted food (CO2 emissions, wasted water, poor land use, etc).
Hard to believe that it has been a year since I hung up my toque and became the World’s First Food Waste Fighting Chef here at LeanPath. Over the past year, it has been a deep dive into learning all I can about the global scale of food waste. The problem is big--really big--and we need to teach, train, inspire and help all those out there on the front line every day to do their part to combat this global crisis.
It’s interesting: the more I teach, the more I learn. Most of my learning has come from talking with the chefs that utilize LeanPath to simply take control of their food waste. Throughout our discussions, there are always common themes that come to light. Here is a brief list of the top things I have learned over this past year from the chefs and cooks I have had the pleasure of working with.
ReFED, the U.S.-based nonprofit working to reduce the nation’s food waste, just released two new Food Waste Action Guides to help restaurants and foodservice providers develop waste reduction plans.