Food Waste Focus

Whats more likely to attract positive attention when outsiders tour through a kitchen: a compost bin filled with todays leftovers or an empty speed rack in a walk-in? In most all cases the compost bin steals the show. But the empty shelf actually has a much bigger story to tell. In fact, food waste prevention [...]

  LeanPath just received a very nice write up from Christina Williams at Sustainable Business Oregon.  The article talks about the new product from LeanPath, called WasteLOGGER. http://sustainablebusinessoregon.com/articles/2010/06/leanpath_launches_food_waste_tracking_software.html

When tracking food waste, it’s invaluable to compare recent weeks against each other. Using a tool we call a Comparison Report you can highlight week to week changes and identify specific areas that are getting better as well as those that have gotten worse. With ValuWaste Advantage 4, operators now have the ability to create [...]

Food Waste Tracking Software Introduced for Restaurants & Foodservice Operations of All Sizes LeanPath, Inc. Announces Software Solution for Daily Tracking of Food Waste Portland, Ore. – LeanPath® proudly announces the introduction of WasteLOGGER, a software solution for food waste tracking that helps any restaurant, hotel, caterer, or foodservice operation prevent, minimize and avoid pre-consumer [...]

When I walk into a foodservice dining room during lunch it’s common to see many guests eating with reusable ware such as china and metal flatware.   These service items can be used many times, thereby delivering lower long-term costs for the operator and arguably less environmental impact than single-use disposable serviceware (clambshells, plastic forks, plastic [...]

We were pleased to exhibit at the National Restaurant show in Chicago this year (NRA 2010).  Andrew Shakman was one of the presenters at the NRA Conserve Pavilion.  He was able to give three speeches over the course of four days. This link will take you to the presentation for “ABC’s of Food Waste Management: Reduction [...]

Breakfast: Cutting the Pork When starting a tracking/prevention program, it’s easy to overlook wasted breakfast meats. Why? Many cafe operations are focused on high volume lunch service, so the few stations that are open in the morning get setup early, loaded with par levels, so staff can focus on the upcoming lunch service.  However, if operators [...]

We were pleased to exhibit at the National Restaurant show in Chicago this year (NRA 2010).  Andrew Shakman was one of the presenters at the NRA Conserve Pavilion.  He was able to give three speeches over the course of four days. This link will take you to the presentation for “Food Waste Tracking: What you need [...]

We’ve written in the past about “Green Garbage Disposers” and continue to follow this topic closely.  The basic concept is that food waste can be ground into fine particles by a commercial garbage disposal, sent into a waste water treatment system, and then this organic material can be converted at the waste water treatment plant [...]

We were pleased to exhibit at the National Restaurant show in Chicago this year (NRA 2010).  Andrew Shakman was one of the presenters at the NRA Conserve Pavilion.  He was able to give three speeches over the course of four days. This link will take you to the presentation for “Emerging Trends in Food Waste Management“:  [...]