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What I’ve Learned: A Year After Hanging Up My Toque And Fighting Food Waste Full Time

By Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst  //  February 16, 2018

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.

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New Food Waste Action Guides Reinforce Importance of Prevention and Value Of Waste Tracking

By Sam Smith, Director of Marketing  //  February 6, 2018

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.

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WRAP’s Budget Should Grow, Not Shrink

By Cara Unterkofler, Managing Director, Europe  //  February 1, 2018

We were disappointed by news this month that successive government budget cuts are forcing WRAP -- the UK’s Waste Resources Action Programme, a leader in the nation’s food waste prevention efforts – to cut 15 percent of its workforce.  These cuts will result in a loss of roughly 25 positions and will force the organization to scale back its important work.

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How the University of Illinois U-C reduced food waste by 63%

By Sam Smith, Director of Marketing  //  January 30, 2018

The University of Illinois Urbana-Champaign installed LeanPath scales in its eight dining halls and catering facility in 2013. Even though it was five years ago, Assistant Director of Dining Thurman Etchison still remembers the surprise of those first few weeks.

“The thing that shocked me the most was the dramatic decrease in food waste we saw from the start,” he says. “Over a month’s time, we dropped probably six to seven thousand pounds a week.”

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Using Pre-Shift Meetings to Keep Staff Focused on Food Waste

By Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst  //  January 26, 2018

It’s like any other priority in the kitchen: if chefs and managers don’t reinforce the message that food waste prevention matters, staff can easily lose focus. Your daily or weekly pre-shift meetings are one of the best opportunities to reinforce your priorities. Here are a few ways to keep your team focused on food waste.

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