St. Norbert College, in De Pere, Wisconsin, serves about 2,200 students out of one main kitchen on two floors in its newly renovated Marketplace dining hall. With a goal to be a zero waste dining program, they had already transitioned to “trayless” dining, started a composting program, and purchased a waste pulping machine. However, they were still experiencing a lot of waste and had a hard time controlling ever-rising food costs.
We’ve shared with our readers that “food waste management” is one of the top 10 culinary trends for 2015 according to the National Restaurant Association (NRA) report, but as a category this is a pretty broad topic. So what do we expect to see people doing differently in 2015 as it relates to food waste management? In this month's focus article, I delve deeper into four specific trends that we are already seeing emerge across the industry, and which I believe will gain steam throughout the year.
Canadians represent about 0.5% of the world’s population, produce about 1.5% of the food in the world, and purchase about 0.6% of the total food produced throughout the world. Unfortunately, they also wasted over 6 million tonnes* of food in 2009, equating to roughly 183kg per person, according to Human Activity and the Environment: Annual Statistics 2009.
For many of us, January is a time for New Year’s resolutions, both personally and professionally. After a few weeks in holiday mode, we all return to the office mentally recharged and ready to tackle the year ahead. It’s the perfect time to review your priorities and goals for the year.
So I challenge our readers: have you created a food waste reduction goal for 2015? If so, what is the specific target you want to reach?
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.