Food Waste Focus

Read the new issue of LeanPath’s Food Waste Flyer newsletter.  This month, just in time for the holidays, we: Discuss “How to Reduce Catering Waste“ Profile Jennifer Bargisen, Executive Chef at the MGM Grand Conference Center in Las Vegas.    Define “Food Recovery“ Offer merchandising  tips to reduce pizza waste Read the December Issue Subscribe to receive the newsletter by [...]

Food waste is a big problem in our society.  In the US the statistics tell us we waste anywhere from 25%-50% of our available food supply.  A good portion of this food waste comes from commercial operators – hospitals, universities, grade schools. How much food is wasted in grade schools?  We know that about 25% [...]

This article gives a funny take on the challenges of composting at home.  The “Mommie Composter” makes a compelling case for ‘source reduction’. http://blog.oregonlive.com/pdxgreen/2009/09/first_step_to_composting_dont.html The writer also gives a few good tidbits of information about the amount of food wasted in a typical home.   Example: Most of the wasted food is still in it’s original [...]

A new study was released by a team of National Institute of Health researchers.  The study found that US per capita food waste has increased by 50 percent since 1974.  They have also found that the US now wastes up to 40 percent of the available food supply. What can we do to help reduce [...]

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.  Soup and Chili are usually tops on our clients list once tracking starts. A necessary item for all facilities to carry, but through monitoring the amount of soup waste you have and [...]