Food Waste Focus

LeanPath coaches speak with clients on a regular basis.  Often we learn new information that can help others reduce waste and we like to share those Hints and Tips with you.  Many facilities believe that trim waste is a necessary part of business and little can be done to impact the amount.  But through monitoring the amount of trim waste you [...]

We talk a lot about reducing food waste at foodservice operations.  Reducing the amount of foodwaste put into both the waste stream and recycling stream (composting) is extremely important.  Reduction is important for other recycled items, just as reduction is important for foodwaste.  Reduce-Reuse-Recycle… Do you have a lot of recycling every week?  Here is [...]

Recently we have seen a lot of news articles focused on food waste.  Many studies are quoted, a lot of numbers are cited – dollars, percentages and weight. An Australian e-newsletter, Inside Waste Weekly spoke about the sheer amount of waste produced in their country. Research by The Australia Institute shows Australians are dumping $5.2 [...]

LeanPath coaches speak with clients on a regular basis.  Often we learn new information that can help others reduce waste and we like to share those Hints and Tips with you.  Our clients often struggle  batch cooking levels and finding the right “multi-batch” approach and are surprised by their numbers when reviewing their overproduction data.  This overproduction data [...]

Reducing foodwaste is serious business.  Tracking and reducing food waste at the source not only saves you money, but saves the environment – both ‘downstream’ (landfills, compost charges, etc.) and ‘upstream’ (fertilizers, transportation carbon, etc.)  Identifying which foods are overproduced can even help you donate to a local food recovery organization on a regular basis.  [...]